Harissa Cauliflower and Couscous salad

Name: Harissa Cauliflower and Couscous salad
Cuisine: Moroccan, African
Ingredients: 1 cauliflower, cut into florets.; 135g plain yoghurt or dairy free alt.; 2 teaspoons of harissa paste; 2 tablespoons of extra virgin olive oil; 150g couscous; 250ml vegetable stock; 10 cherry tomatoes,cut into quarters; Handful of chopped parsley; 1 bag of rocket; 3 tablespoons of pine nuts; 2 tablespoons of tahini; Juice from 1/2 lemon; 1 tablespoon of extra virgin olive oil; 2 tablespoons of water; Pinch of salt

7 steps

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.

Updated at: Sun, 11 Feb 2024 04:12:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories499.8 kcal (25%)

Total Fat26.8 g (38%)

Carbs54.4 g (21%)

Sugars6.4 g (7%)

Protein13.8 g (28%)

Sodium475.2 mg (24%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1cauliflower

cut into florets

135gplain yoghurt

or dairy free alt

2 teaspoonsharissa paste

2 tablespoonsextra virgin olive oil

150gcouscous

250mlvegetable stock

1 bagrocket

3 tablespoonspine nuts

2 tablespoonstahini

0.5juice from lemon

1 tablespoonextra virgin olive oil

2 tablespoonswater

salt

Instructions

Step 1

1️⃣Begin by preheating the oven to 180c and lining a baking tray.

Step 2

2️⃣Combine the yoghurt, harissa and olive oil in a bowl to make the marinade, before coating the cauliflower florets evenly in it.

Step 3

3️⃣Place them on the baking tray and into the oven to roast for 25-30 minutes.

Step 4

4️⃣Meanwhile cover the couscous in vegetable stock and put to one side to cook/absorb the liquid.

Step 5

5️⃣Make the dressing by combining the tahini, lemon juice, olive oil, water and salt and store this in a jar or container in the fridge.

Step 6

6️⃣Mix the tomatoes and chopped parsley into the couscous when cooked.

Step 7

7️⃣Next line each lunch box with rocket, then the couscous and top with the harissa cauliflower. Before eating each day add the tahini drizzle, a tablespoon of pine nuts and more parsley should you wish. Enjoy!

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