Cauliflower couscous salad

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Cauliflower couscous salad

Recipe:

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

Instructions:

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.

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