1.Heat oil in wok, stir-fry cauliflower, garlic and spices about 2 minutes or until mixture is fragrant and cauliflower slightly tender. Add okra and stock, stir-fry about 5 minutes or until okra is just tender. Add chickpeas, stir-fry until hot.
2.Meanwhile, make couscous, Bring the water and oil to a boil in large saucepan, remove from heat. Add couscous, cover, stand about 5 minutes or until water is absorbed, fluffing occasionally with fork. Stir in parsley and nuts. Cover to keep warm.
3.Serve couscous topped with vegetables and combined yogurt and lemon.