Cauliflower Couscous Salad Recipe with Zhoug

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Roasted cauli and couscous salad with zhoug and crispy shallots

Name: Roasted cauli and couscous salad with zhoug and crispy shallots
Total time: 55 min
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; a small bunch, chopped; crispy fried onions (available ready-made from large supermarkets) 1 tbsp; pine nuts 1 tbsp, toasted until golden; coriander ½ a small bunch, chopped, plus a few leaves to serve; ½ a small bunch, chopped; green chilli 1, chopped; ground cumin ½ tsp; red wine vinegar 1 tbsp; garlic ½ a clove, chopped

55 minutes
serves 6
Easy

Check out our vibrant cauliflower salad recipe with giant couscous, crispy fried onions and a punchy zhoug dressing. This easy salad is vegan and low in calories, too

January 16, 2019 at 4:01 pm

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.