1½ x 15ml spoons za’atar seasoning*
1 red pepper
½ reduced salt vegetable stock cube
1 red onion
½ x 400g can chickpeas
25g fresh parsley
1 x 15ml spoon Greek yogurt
Chopping board, vegetable knife, measuring jug, kettle, zester, lemon squeezer, sieve/colander, roasting tin, measuring spoons, large mixing bowl, mixing spoon, fork.
- Preheat the oven to 220°C/200°C fan or Gas mark 7.
- Line a baking tray with greaseproof paper.
- Cut the cauliflower into large florets and place into a roasting tin, spray with oil and scatter with 1 x 15ml spoon za’atar seasoning. Mix, then add 100ml water to the tin.
- Bake for 25-30 minutes stirring halfway through, until caramelised and tender.
- Cut the red pepper in half and deseed. Place the peppers cut side down on the lined baking tray. Roast in the oven for 25-30 minutes until the skin is shriveled and slightly blistered.
- Prepare the remaining ingredients:
-zest and juice the lemon;
-peel and finely dice the onion;
-drain and rinse the chickpeas;
-chop the fresh parsley.
- Mix the ½ vegetable stock cube with 180ml boiling water.
- Put the couscous into a large mixing bowl. Add the peppers, lemon zest and red onion and mix.
- Pour over the stock. Cover the bowl with clingfilm and leave for 8-10 minutes until the stock has been absorbed, then mix well with a fork.
- Add the chickpeas, parsley and the juice of half the lemon.
- Place the couscous in a serving dish and top with the roasted cauliflower.
- Scatter with the remaining za’atar seasoning and drizzle with the yogurt.
- Try adding some toasted pine nuts to the couscous recipe for extra texture.
- Add extra flavour to the couscous by adding alternative fresh herbs such as mint or dill and sprinkle with chili flakes for a kick!
This recipe is adapted from a recipe for North African za’atar roast cauliflower with herby couscous salad, kindly donated by Marks and Spencer’s.
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