Harissa Cauliflower and Couscous salad

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.

Great

% Daily Values based on a 2,000 calorie diet

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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