Preheat oven to 400ºF/200ºCSeparate the cauliflower into small florets and arrange on a baking sheet with the onion, bell pepper and garlic. Drizzle over the olive oil and cumin seeds then season with salt and pepper and toss with your hands to ensure everything is coated.Roast in the oven for about 40 minutes until the everything is nicely charred.Remove from the oven and fish out the garlic cloves. Remove the skins and discard. Return the roasted garlic to the vegetables and leave to cool for 5 minutes.
While the vegetables are cooking, bring the stock to a boil in a saucepan then turn off the heat. Add the couscous, ghee (if using) and cumin powder and a little salt & pepper and stir once. Put on a lid and leave for 15 minutes. After 15 minutes fluff up with a fork.
In a large bowl, combine the couscous with the roasted vegetables. Gently stir in the tomatoes, mint, dill, parsley and the juice of half a lemon. Drizzle over a little extra virgin olive oil and season with a little more salt and pepper if needed.
Serve at room temperature with more lemon wedges to squeeze over.
You can make this cous cous with a whole array of roasted vegetables. I often make variations using roasted broccoli, Brussels sprouts, potato, parsnip, carrots and beet.