Soak the currants in the Earl Grey tea for 10-15 minutes until they have plumped up.

In the meantime, place a large frying pan over medium heat and add the olive oil, cauliflower grains and salt. Sauté for five minutes to help to remove the raw taste from the cauliflower.

Transfer the contents of the pan to a bowl with the lemon zest and juice, almonds, fresh herbs and plumped, drained currants. Stir to combine.

To make the tahini-yoghurt dressing, mix all the ingredients together to combine.

Serve the ‘couscous’ with the tahini-yoghurt dressing on the side, or underneath a tagine.