Moroccan Cauliflower & Giant Couscous Salad

Moroccan inspired spiced cauliflower salad with lots of fresh herbs, raisons and toasted flaked almond nuts.

A gorgeous salad that can feature as a main or a substantial side.

Chop and change with any herbs you have in the fridge, parsley, dill, coriander, basil and mint will all work well.

Pearl Couscous or giant couscous is actually pasta. It’s made from semolina flour and water, and cooks in just 10 to 15 minutes. For a gluten free alternative, you can also use quinoa in this salad.

TIPS:

• season the cooked couscous when warmed for the seasoning to soak in.
• remember to toast the flaked almonds which can taste flavourless without.
• the success of the salad depends on the seasoning, keep on tasting and adjusting the seasoning.
• try not to overcook the cauliflower, check every 10 minutes.

The salad would be great as a spread on a mezze table. The cauliflower would be lovely wrapped in a pita/flatbreads with tzatziki.

• 700g cauliflower, broken into florets
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons turmeric (plus 1/4 teaspoon)
• 1/4 teaspoon smoked sweet Spanish paprika
• 1 cup couscous or quinoa
• 2 cups veggie stock
• 1 can chickpeas, drained
• 1/3 cup flaked almonds, toasted
• 1/3 cups raisons, chopped dates or chopped apricots
• 1 cup torn herbs, I used mint, parsley, coriander and dill

Lemon Paprika Dressing

• 1/3 cup good olive oil
• 2 tablespoons chopped parsley
• 1/2 small lemon, juiced
• 1 small garlic clove, minced
• 1/4 teaspoon Spanish smoked sweet paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon pomegranate molasses (opt)

1. Preheat the oven to 220c.
2. To make the dressing add all the ingredients in a small bowl, mix well, taste and adjust the seasoning if needed.
3. In a bowl add the cauliflower, olive oil, ground coriander, turmeric, cumin, 1/2 salt and pepper. Roast in a baking tray until golden, checking after 10 minutes, ideally the cauliflower should be al dente (soft but with a slight bite to it). Remove from the heat and cool to room temperature.
4. Heat the veggie stock until simmer, add the couscous and cook, covered until soft, about 12 minutes. At this stage the liquid will be totally absorbed. Season well with salt & pepper and two tablespoons of the dressing.
5. To serve, in a bowl, mix the couscous, most of the dressing and cauliflower together, have a final taste and adjust the seasoning. Tip the salad onto a pretty serving dish, add half the herbs, raisons and half the flaked almonds, toss well and finally finish with the remaining, dressing, herbs & almonds. A final crack of pepper & drizzle of olive oil will be stunning. Enjoy!