In a large bowl, add couscous + salt + pepper + extra virgin olive oil + boiling water.
Mix well and let it rest for 10 minutes, or until the couscous puffs up.
*After 10 minutes* Gently fluff it up using a fork and set aside.
Step B : Prepare the dressing
In a medium mixing bowl, add the dressing ingredients : extra virgin olive oil + lemon juice + garlic + salt + pepper.
Mix well and set aside.
Step C : Prepare the salad
To the couscous bowl, add red beans + green peas + cucumber + bell peppers + cilantro + pomegranate + salad dressing.
Mix well and transfer to a fridge and chill (until the cauliflower is ready).
Step D : Roast the cauliflower
In a large bowl, add cauliflower florets + extra virgin olive oil + cajun spice seasoning. Toss and coat. Transfer to a baking sheet and bake at 180 C (350 F) for 25 minutes, or until it's properly roasted.
Step E : Enjoy
You delicious vegan couscous salad and roasted cauli is ready. Plate up and enjoy!