Cauliflower and Couscous with Tahini Dressing

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 
 

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.  
Footer 

*This recipe provides 16g of protein per serving. 

Did you like this recipe? Please help us provide more and make a donation

Donate