Cauliflower is one of those things that split the crowd but this recipe is bound to bring together the lovers, haters and the in-betweeners, all in the name of good food. I quite like adding feta or halloumi to this recipe also for some additional protein, or roasted chickpeas to keep vegan. As always – good enough served for lunch as soon as it’s made, or bundled into lunchboxes for the week.
Harissa cauliflower and couscous saladPrint This
- FOR THE CAULIFLOWER
- 135g plain yoghurt (or dairy free alternative)
- 2 tsp of harissa paste
- 2 tbsp of extra virgin olive oil
- 1 cauliflower, cut into florets
- FOR THE SALAD
- 150g couscous
- 250ml vegetable stock
- 10 cherry tomatoes, cut into quarters
- Handful of chopped parsley
- 1 bag of rocket
- 3 tbsp of pine nuts
- FOR THE TAHINI DRESSING
- 2 tbsp of tahini
- Juice from 1/2 lemon
- 1 tbsp of extra virgin olive oil
- 2 tbsp of water
- Pinch of salt
Begin by preheating the oven to 180c and lining a baking tray with parchment.
Combine the yoghurt, harissa and olive oil in a bowl to make the marinade, before coating the cauliflower florets evenly in it.
Place them on the baking tray and pop them into the oven to roast for 25-30 minutes, or until golden.
Meanwhile cover the couscous in vegetable stock and put to one side to cook/absorb the liquid, fluffing with a fork when the water has been absorbed.
Make the dressing by combining the tahini, lemon juice, olive oil, water and salt and store this in a jar or container in the fridge.
Finish the salad by mixing the tomatoes and chopped parsley through the cooked couscous.
If making into lunches for the week, line each lunch box with rocket, then the couscous salad and top with the harissa cauliflower. Keep the tahini dressing separate, adding just before you eat each day. You could add a tbsp of pine nuts and more parsley should you wish, too.
If you’re enjoying for dinner, add rocket to your plate before topping with the couscous salad and harissa cauliflower. Drizzle with the tahini dressing and garnish with the pine nuts and parsley, if you wish. Enjoy!