Spiced Cauliflower & Giant Couscous Salad with Fresh Herby Drizzle

Name: Spiced Cauliflower & Giant Couscous Salad with Fresh Herby Drizzle
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: Salad; 1 large cauliflower, broken into bite-sized florets and leaves reserved; 1 tsp cumin seeds (optional); 1 red onion, halved and finely sliced; 1 tsp ground turmeric; 300g/10.6 oz giant couscous (use gluten-free variety if needed), cooked according to the instructions on the packet then drained, cooled and gently stirred/broken up; 1 lemon, juiced; 1 clove garlic, crushed; 4 tbsp chopped apricots; 4 tbsp chopped dates; Small bunch flat leaf parsley or fresh mint, stalks removed and roughly chopped; 4 tbsp crispy fried onions (use gluten-free if needed); 4 tbsp toasted pistachios or pine nuts; Herby drizzle; 2 chillis, deseeded and roughly chopped (optional); 160ml/⅔ cup cup olive oil; 70g/2.5 oz coriander including leaves and stems; 20g/0.7 oz flat leaf parsley including leaves and stems; 1 tsp ground cumin; ½ tsp ground cardamom; ½ tsp ground cloves; ½ tsp sugar; 2 cloves garlic, crushed; 4 tbsp olive oil; 4 tbsp water

giant couscous, toasted pistachio and roasted cauliflower salad with herby drizzle

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Tender roasted cauliflower is tossed with giant couscous, juicy apricots, dates, lemon juice and toasted nuts to create a satisfying Middle Eastern-inspired salad. A punchy homemade herby drizzle brings warmth, freshness and just the right amount of spice.

Gluten free

Wheat free

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Preparation time

15 min

Cook time

30 min

Total time

Meal

mains
lunches
sides-light-meals-and-salads

Servings

Ingredients

Salad

1 large cauliflower, broken into bite-sized florets and leaves reserved
1 tsp cumin seeds (optional)
1 red onion, halved and finely sliced
1 tsp ground turmeric
300g/10.6 oz giant couscous (use gluten-free variety if needed), cooked according to the instructions on the packet then drained, cooled and gently stirred/broken up
1 lemon, juiced
1 clove garlic, crushed
4 tbsp chopped apricots
4 tbsp chopped dates
Small bunch flat leaf parsley or fresh mint, stalks removed and roughly chopped
4 tbsp crispy fried onions (use gluten-free if needed)
4 tbsp toasted pistachios or pine nuts

Herby drizzle

2 chillis, deseeded and roughly chopped (optional)
160ml/⅔ cup cup olive oil
70g/2.5 oz coriander including leaves and stems
20g/0.7 oz flat leaf parsley including leaves and stems
1 tsp ground cumin
½ tsp ground cardamom
½ tsp ground cloves
½ tsp sugar
2 cloves garlic, crushed
4 tbsp olive oil
4 tbsp water

Instructions

Salad

Preheat the oven to 170°C/340°F/Gas Mark 3.
Using a large baking tray, add the cauliflower, cumin seeds, red onion and turmeric with 2-3 tablespoons of olive oil. Add a good sprinkling of salt and pepper and toss well – you might want to get your hands in there!
Bake in the oven for around 30 minutes, turning once, or until the cauliflower is tender, golden and a little charred at the edges. Add the cauliflower leaves around 15 minutes before the end of cooking time. Leave to cool.
Cook the giant couscous according to the instructions on the packet then drain and rinse. Using a large bowl, pour in the couscous then stir through the lemon juice, 3-4 tablespoons of olive oil, garlic, apricots and dates. Season to taste and set aside.

Herby drizzle and assembly

Place all of the ingredients into a food processor and pulse into a coarse paste.
Add the cauliflower and parsley to the bowl of couscous and gently toss. Serve in bowls drizzled with the herby drizzle then sprinkle over the crispy fried onions and pine nuts/pistachios.

Keywords

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