Ingredients
- cauliflower 1 large, broken into florets, reserving any leaves
- red onion 1, halved and sliced
- ground turmeric 1 tsp
- olive oil
- giant couscous 300g
- lemon 1, juiced
- garlic 1 clove, crushed
- flame or golden raisins 4 tbsp
- dates 6, pitted and chopped
- flat-leaf parsley a small bunch, chopped
- crispy fried onions (available ready-made from large supermarkets) 1 tbsp
- pine nuts 1 tbsp, toasted until golden
ZHOUG
- coriander ½ a small bunch, chopped, plus a few leaves to serve
- flat-leaf parsley ½ a small bunch, chopped
- green chilli 1, chopped
- ground cumin ½ tsp
- red wine vinegar 1 tbsp
- garlic ½ a clove, 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.
Nutritional Information
- Kcals 423
- Fat 13.6g
- Saturates 1.7g
- Carbs 62g
- Sugars 22.7g
- Fibre 5.4g
- Protein 10.6g
- Salt 0.1g