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Main Soya Vegetarian

Cauliflower and Cous-Cous with Tahini Dressing

  • 45 mins
  • Cauliflower and Cous-Cous with Tahini Dressing


    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.

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