Cauliflower couscous salad

Name: Cauliflower couscous salad
Total time: 55 min
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; 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

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Total: 55 minutes

Servings: 6

Author : Janine Ratcliffe

cauliflower couscous dates

Instructions

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Step 1

Heat the oven to 190C/fan 170C/gas 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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