Peel the onions and thinly slice them. Peel and finely chop the garlic cloves. Trim the dry tips off the purple sprouting broccoli and halve any very thick stems. Roughly chop the dates into small pieces.

Pour 1 tsp oil into a large pan and warm to a medium-low heat. Slide in the onions and the garlic. Sprinkle with salt and pepper and fry for 10 mins, stirring often, till softened. Add 2 tbsp cold water during the frying process if the pan starts to look a little dry.

Sprinkle 2 tsp ground cumin and a pinch of cayenne pepper into the onions (cayenne is very spicy, so use as much or little as you prefer – you can always add more later). Cook and stir for a further 1 min.

Add the spinach and chopped dates into the pan. Stir till the leaves have wilted. Add the couscous and pour in 300ml boiling water. Pop a lid on the pan (use a baking tray if you don’t have a lid) and take off the heat. Set aside for 15 mins to soak.

Heat your grill to high. Scatter the purple sprouting broccoli onto a baking tray and sprinkle with salt and pepper. Slide the broccoli under the grill and cook for 5-6 mins, till the stems are tender and a little charred.

Use a fork to fluff up the pilaf, and squeeze in the juice from the lemon. Have a taste and add more salt and pepper, if needed. Divide the pilaf between a couple of plates and top with the grilled broccoli and crumbles of feta to serve.