Cauliflower and Couscous with Tahini Dressing
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Nutrition: Per serving
Energy
332 Kcal
Fat
10g
Saturates
1.6g
Sugars
10g
Salt
0.58g
Harissa roasted cauliflower is served on a bed of fluffy couscous and drizzled with a tahini dressing using a Greek style alternative to yogurt, a great UCLP© dish to accompany a summer barbecue as its low in saturated fats and a source of protein.*
Ingredients
For the cauliflower
- 200ml Alpro Greek Style Plain alternative to yogurt
- 2 tsp harissa paste
- 2 tbsp extra virgin olive oil
- 1 medium cauliflower, cut into florets
For the couscous salad
- 150g couscous
- 250ml reduced salt vegetable stock
- 10 cherry tomatoes, cut into quarters
- 150g roasted red peppers, from a jar or home oven-roasted, chopped
- Handful of chopped fresh parsley
- 1 bag of rocket
For the dressing
- 1 large garlic clove, crushed
- 150ml Alpro Greek Style Plain alternative to yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
Method
Preheat oven to 180°C/160°C Fan/gas 4 and line a baking tray with parchment.
Combine the Alpro Greek Style Plain, harissa and olive oil in a bowl to make the marinade, then coat the cauliflower florets evenly in it.
Place them on the baking tray and roast in the oven for 25-30 minutes, or until golden.
Meanwhile, cover the couscous in vegetable stock and put to one side to cook, fluffing with a fork once the water has been absorbed.
Make the dressing by whisking the ingredients together and storing in a jar in the fridge until ready to use.
Finish the salad by mixing the tomatoes, sliced peppers, and chopped parsley through the cooked couscous.
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*This recipe provides 16g of protein per serving.