
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
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Method
- Preheat oven to 200 degrees celsius and bring a pot of salted water to the boil
- 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
- Roast for 30 minutes – tossing a few times during cooking until the tips of the cauliflower florets are just starting to brown
- Prepare the giant couscous according to the package instructions (approximately 7 minutes before the cauliflower is done)
- 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
- Drain the couscous and take the cauliflower out of the oven. Mix together in a bowl with the remaining ingredients
- 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)
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory