Ingredients

For the salad:

• Glug of vegetable oil
• 1 head of cauilflower – cut into florets
• 1 red onion – diced
• 1 capsicum – diced
• 3 cloves chopped garlic
• 1 tbsp cumin
• 1 tsp turmeric
• 1 tsp chilli flakes
• Salt and pepper to taste
• 2 handfuls of giant couscous
• Handful of peanuts or pine nuts – toasted
• Handful of dried cranberries
• Juice of 1 lemon
• Handful of pomegranate seeds
• 1 handful parsley – roughly chopped

For the Zhug:

• 1 chilli – whole
• 1 bunch coriander
• 4 cloves garlic – peeled
• 1 tsp cumin
• 1 tbsp red wine vinegar
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Olive oil as needed

Method

1. Preheat oven to 200 degrees celsius and bring a pot of salted water to the boil
2. Toss the cauliflower, capsicum, chopped garlic and red onion in the oil, turmeric, cumin and chilli flakes in a roasting dish (remembering that Turmeric stains everything it touches). Season to taste
3. Roast for 30 minutes – tossing a few times during cooking until the tips of the cauliflower florets are just starting to brown
4. Prepare the giant couscous according to the package instructions (approximately 7 minutes before the cauliflower is done)
5. While you are waiting, throw all the zhug ingredients in a food processor and blitz it together, adding olive oil to get it to the consistency of a thick smoothie
6. Drain the couscous and take the cauliflower out of the oven. Mix together in a bowl with the remaining ingredients
7. Serve with extra pomegranate seeds and parsley over the top and drop small amounts of the zhug over the top (remembering it is a very strong flavour so go easy)
8. Take photos and tag @vaguelyvegetarian on Instagram
9. Bask in social media glory