5-ingredient harissa roasted cauliflower with couscous

Step 1/4

• 1 head cauliflower
• 100 g prunes
• 15 g mint
• 1 tbsp olive oil
• salt
• pepper

• oven
• cutting board
• knife
• baking sheet
• bowl (small)

Preheat the oven to 200°C/400°F. Cut out the core of the cauliflower, then separate into florets and add to a baking sheet. Chop prunes into chunks. Mince mint and add to a bowl with some olive oil. Season with salt and pepper and set aside.

Step 2/4

• 3 tbsp harissa
• 2 tbsp olive oil

• bowl (small)

Add harissa and some olive oil to a small bowl. Mix to combine and season with salt and pepper. Pour harissa mixture over the cauliflower and use your hands to combine. Roast for approx. 25 – 30 min., or until tender.

Step 3/4

• 175 g couscous

• pot

Cook couscous according to package instructions. When done, mix with remaining olive oil and add the chopped prunes.

Step 4/4

• full-fat Greek yogurt
• lemon (for serving)

Distribute the couscous evenly between serving plates, scatter the cauliflower over the top, and drizzle with the mint sauce. Serve with Greek yogurt, if desired, and add a squeeze of lemon. Enjoy!

Enjoy your meal!