Cauliflower and Cous-Cous with Tahini Dressing
Ingredients
Serves 3
- For the cauliflower:
- 200ml Alpro Greek Style Plain
- 2 tsp harissa paste
- 2 tbsp extra virgin olive oil
- 1 cauliflower, cut into florets
- For the cous-cous salad:
- 150g couscous
- 250ml reduced salt vegetable stock
- 10 cherry tomatoes, cut into quarters
- 150g jar roasted red peppers, chopped
- Handful chopped parsley
- 1 bag of rocket
- Optional: add some seeds or nuts (we like toasted pumpkin seeds) into the salad for an additional source of protein
- For the dressing:
- 1 large garlic clove, crushed
- 150ml Alpro Greek Style Plain
- 2 tbsp tahini
- 2 tbsp lemon juice
Preparation
Step 1
Preheat oven to 180°C and line a baking tray with parchment.
Step 2
Combine the Alpro Greek Style Plain, harissa and olive oil in a bowl to make the marinade, before coating the cauliflower florets evenly in it.
Step 3
Place them on the baking tray and roast in the oven for 25-30 minutes, or until golden.
Step 4
Meanwhile, cover the couscous in vegetable stock and put to one side to cook, fluffing with a fork once the water has been absorbed.
Step 5
Make the dressing by whisking the ingredients together and storing in a jar in the fridge until ready to use.
Step 6
Finish the salad by mixing the tomatoes, sliced peppers, and chopped parsley through the cooked couscous.
Step 7
To serve, add rocket to your plate before topping with the cous-cous salad and harissa cauliflower. Drizzle with the tahini dressing and garnish with parsley and optional seeds / nuts, if you wish.
