Ingredients
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.
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.
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Available in 400g