Your folders
Your folders

Export 18 ingredients for grocery delivery
Step 1
Heat the oven to 190C/fan 170C/gas Toss the cauliflower florets and red onion slices with the turmeric and 2 tbsp olive oil. Season well and toss again, then spread on a large non-stick baking tray and cook for 25-30 minutes (add the leaves for the final 15 minutes) or until the cauliflower is tender and charred a little at the edges. Cool.
Step 2
Simmer the couscous in boiling salted water until just tender, then drain really well. Tip into a large bowl and add the lemon juice, 3 tbsp olive oil, the garlic, raisins, dates and lots of seasoning. Toss and leave to sit.
Step 3
Meanwhile, put all of the zhoug ingredients into a small blender with some seasoning and 2-3 tbsp of water, and whizz until smooth and a vibrant green.
Step 4
Add the cauliflower and parsley to the bowl of couscous and gently toss. Serve in bowls drizzled with the zhoug and scattered with crispy fried onions and pine nuts.
Your folders

386 viewstoriavey.com
4.7
(10)
5 minutes
Your folders
69 viewstoriavey.com
Your folders

221 viewsdishingouthealth.com
5.0
(10)
25 minutes
Your folders
135 viewsthekitchn.com
Your folders

249 viewsfeastingathome.com
4.7
(7)
10 minutes
Your folders

10 viewswellnessdove.com
5.0
(1)
20 minutes
Your folders

378 viewstaste.com.au
4.2
(4)
5 minutes
Your folders

302 viewstaste.com.au
5.0
(1)
Your folders

287 viewstaste.com.au
4.8
(42)
10 minutes
Your folders

453 viewsspendwithpennies.com
4.9
(14)
10 minutes
Your folders

214 viewscookingclassy.com
5.0
(9)
5 minutes
Your folders

283 viewsfoodnetwork.com
4.6
(25)
5 minutes
Your folders
195 viewsthepioneerwoman.com
Your folders

160 viewsgimmesomeoven.com
5.0
(4)
20 minutes
Your folders

71 viewsglow-diaries.com
5.0
(4)
25 minutes
Your folders

332 viewstaste.com.au
4.4
(11)
35 minutes
Your folders

392 viewschelseasmessyapron.com
5.0
(2)
Your folders

272 viewsdomesticate-me.com
5.0
(4)
15 minutes
Your folders
141 viewsdomesticate-me.com