Preheat the oven to 200ºC, gas mark 6. Finely chop the coriander stalks, setting aside ½ the leaves (use the remaining leaves for another recipe). Combine the oil, preserved lemon, ginger and some seasoning. Spread the carrots and chickpeas on a large roasting tray and toss thoroughly in the coriander dressing. Roast for 20-25 minutes, turning halfway, until the carrots are tender.
Dissolve the stock cube in a small pan of boiling water and stir in the turmeric. Add the couscous and cook for 7-8 minutes, until tender but with a little bite. Drain well, then return to the pan with the spinach, in batches if necessary. Stir until wilted.
Meanwhile, put the soft spreadable and white block in a high-speed blender and blitz until smooth. Season with a little lemon juice, to taste. Tip the couscous and spinach into the roasting tray, stir to combine, then divide between plates. Finish with spoonfuls of the whipped vegan feta alternative and the coriander leaves.
Cook’s tip
Cooking couscous in stock, herbs and spices is a really effective way of infusing flavour into this sometimes bland ingredient. It works with regular couscous too.
