How to make cauliflower couscous salad... step-by-step video


  • 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


  • 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


  • 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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