Cauliflower couscous salad
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 large cauliflower, broken into florets, reserving any leaves
- 1 red onion, halved and sliced
- 1 tsp ground turmeric
- olive oil
- 300g giant couscous
- 1 lemon, juiced
- 1 clove garlic, crushed
- 4 tbsp flame or golden raisins
- 6 dates, pitted and chopped
- a small bunch flat-leaf parsley, chopped
- 1 tbsp crispy fried onions (available ready-made from large supermarkets)
- 1 tbsp pine nuts, toasted until golden
ZHOUG
- ½ a small bunch coriander, chopped, plus a few leaves to serve
- ½ a small bunch flat-leaf parsley, chopped
- 1 green chilli, chopped
- ½ tsp ground cumin
- 1 tbsp red wine vinegar
- ½ a clove garlic, chopped
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Toss the cauliflower florets and red onion slices with the turmeric and 2 tbsp olive oil. Season well and toss again, then spread on a large non-stick baking tray and cook for 25-30 minutes (add the leaves for the final 15 minutes) or until the cauliflower is tender and charred a little at the edges. Cool.
- STEP 2
Simmer the couscous in boiling salted water until just tender, then drain really well. Tip into a large bowl and add the lemon juice, 3 tbsp olive oil, the garlic, raisins, dates and lots of seasoning. Toss and leave to sit.
- STEP 3
Meanwhile, put all of the zhoug ingredients into a small blender with some seasoning and 2-3 tbsp of water, and whizz until smooth and a vibrant green.
- STEP 4
Add the cauliflower and parsley to the bowl of couscous and gently toss. Serve in bowls drizzled with the zhoug and scattered with crispy fried onions and pine nuts.
