Spiced Cauliflower Pearl Couscous
with Harissa Sauce, Mint & Almonds
- Almond
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
It’s our favourite fluffy veggie, this time roasted in Middle Eastern spices so that the flavour really shines through the pearl couscous when stirred through with vibrant veggies and crunchy almonds. Oh it’s cauliflower by the way, we’re talking about cauliflower, we can’t get enough of it! *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Vegetable Stock Powder
1
Capsicum
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Mint
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Red Onion
1
Cauliflower
1 sachet
Middle Eastern Seasoning
1 packet
baby spinach & rocket mix
1 packet
Harissa Paste
(May be present: Soy)
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Thinly slice capsicum. Cut onion into wedges.
• Place veggies on a lined oven tray. Sprinkle over Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes. • Remove veggies from the oven and set aside to cool slightly.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil and vegetable stock powder. Stir to combine and set aside to cool.
• While the couscous is cooking, thinly slice mint (see ingredients). • In a large bowl, combine couscous, baby spinach & rocket mix, roasted veggies, mint and a drizzle of vinegar and olive oil. Season to taste.
• In a small bowl, combine plant-based mayonnaise and harrisa paste.
• Divide Middle Eastern roasted cauliflower and almond couscous salad between bowls. • Garnish with slivered almonds and drizzle over harissa sauce to serve. Enjoy!
