Cauliflower and Cous-Cous with Tahini Dressing

45 mins


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


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.