5-ingredient harissa roasted cauliflower with couscous

Based on 30 ratings

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3 tbsp harissa
1 head cauliflower
100 g prunes
15 g mint
5 tbsp olive oil
175 g couscous
lemon (for serving)
full-fat Greek yogurt
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • 2 bowls (small)
  • pot

Nutrition per serving

Cal
898
Protein
24 g
Fat
39 g
Carb
121 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

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

    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!
    • 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!