Cauliflower couscous salad

A vibrant roast cauliflower salad recipe with giant couscous, crispy fried onions and a punchy zhoug dressing. This easy salad is vegan and low in calories, too


1 large cauliflower, broken into florets, reserving any leaves
1 red onion, halved and sliced
1 tsp ground turmeric
olive oil
300g giant couscous
1 lemon, juiced
1 clove garlic, crushed
4 tbsp flame or golden raisins
6 dates, pitted and chopped
a small bunch flat-leaf parsley, chopped
1 tbsp crispy fried onions (available readymade from large supermarkets)
1 tbsp pine nuts, toasted until golden

½ a small bunch coriander, chopped, plus a
few leaves to serve
½ a small bunch flat-leaf parsley, chopped
1 green chilli, chopped
½ tsp ground cumin
1 tbsp red wine vinegar
½ a clove garlic, chopped

Heat the oven to 190C/fan 170C/gas 5. Toss the cauliflower florets and red onion slices with the turmeric and 2 tbsp olive oil. Season well and toss again, then spread on a large non-stick baking tray and cook for 25-30 minutes (add the leaves for the final 15 minutes) or until the cauliflower is tender and charred a little at the edges. Cool.

Simmer the couscous in boiling salted water until just tender, then drain really well. Tip into a large bowl and add the lemon juice, 3 tbsp olive oil, the garlic, raisins, dates and lots of seasoning. Toss and leave to sit.

Meanwhile, put all of the zhoug ingredients into a small blender with some seasoning and 2-3 tbsp of water, and whizz until smooth and a vibrant green.

Add the cauliflower and parsley to the bowl of couscous and gently toss. Serve in bowls drizzled with the zhoug and scattered with crispy fried onions and pine nuts.


Recipe by Olive Magazine