Fill your kettle and boil it. Tip the couscous into a heatproof bowl and pour in 150ml boiling water. Stir, then cover the bowl with a plate and set aside to soak. The couscous will soak up the water and become tender. Make the rest of the dish while the couscous soaks.

Strip the kale leaves away from the tough stalks. Finely shred the kale leaves and pop them into a bowl. Pour over 1 tsp oil and season with a little salt. Use your hands to rub the oil and salt into the kale for 1-2 mins, so they wilt and turn dark green. Set the kale aside.

Tip the yogurt into a small bowl. Peel the garlic clove and finely grate half into the yogurt. Grate in the lemon zest and squeeze in the juice from 1 lemon half. Add some salt and pepper and stir well. Have a taste and add more garlic if you like.

Pop a dry frying pan on a medium-high heat. When the pan is hot, add the cashews and pumpkin seeds. Toast for 2-3 mins, tossing frequently, till the seeds and nuts are toasted. Tip them out into a small bowl.

Heat your grill to a medium-high heat. Trim the dry ends off the purple sprouting broccoli stalks and slice any thicker stems into bite-size chunks. Trim the courgettes and slice into thin batons. Scatter the broccoli and courgettes onto a large baking tray. Spoon in 1/2 tsp harissa paste (harissa paste is spicy, so you can always add more later). Toss with 1 tsp oil and a little salt and pepper. Slide the veg under the hot grill and cook for 4-5 mins, till they start to turn golden at the edges. Turn the broccoli and courgettes over and return to the grill for a further 4-5 mins.

Fluff up the couscous with a fork and stir in the shredded kale. Squeeze in the juice from the remaining lemon half. Divide the couscous between a couple of warm plates. Top with the grilled greens and finish with spoonfuls of garlic yogurt and the toasted nuts and seeds.