1. Combine cauliflower with oil and coriander, turmireic, salt and pepper. Roast at 425 15-20 minutes until crisp tender

1. Boil couscous with water and salt for 15 minutes. Drain any excess water and stir in the chickpeas

1. Combine lemon juice, parsley, garlic, paprika, cumin, parsley and whisk then drizzle in the olive oil, whisking to combine.

1. Toss cauliflower, couscous & chickpeas, dates, mint and parsley with the dressing

5. Package in 12 ounce containers - approximately 300 grams in each