Harissa cauliflower couscous salad
6 serves
25 m
5 m
Ingredients
- 1 small whole cauliflower (about 750 g)
- 5 tablespoons olive oil
- 2 tablespoons Harissa Middle Eastern spice blend
- 400 g can no added salt chickpeas, drained, rinsed
- 1 red onion, thinly sliced
- 1 large carrot, peeled, shredded
- 1 red capsicum, finely chopped
- ⅓ cup currants
- 1 cup coarsely chopped coriander, plus extra to serve
- ⅓ cup toasted slivered almonds
- Finely grated rind and juice of 1 lemon, plus wedges to serve
Method
Step 1
Trim base and stems from cauliflower. Roughly chop florets. Process the florets in a food processor in batches until cauliflower resembles fine couscous. Transfer to a large bowl.
Step 2
Heat 1 tablespoon oil in large non-stick frying pan over a medium-high heat. Add cauliflower and cook, stirring, for 2 minutes or until softened slightly.
Step 3
Add spice blend and chickpeas. Cook, stirring, for a further 1-2 minutes, until fragrant. Transfer mixture to a large bowl. Cool slightly.
Step 4
Add onion, carrot, capsicum, currants, coriander and almonds to bowl. Toss gently.
Step 5
To make dressing, whisk lemon rind and juice with remaining olive oil in a small jug. Add dressing to salad. Toss again to combine. Sprinkle with extra coriander. Serve with lemon wedges.
Tips
- This colourful, fragrant salad is ideal for entertaining. Serve it alongside grilled lean chicken, turkey, fish or lamb.
- Middle Eastern Harissa spice blend is available from the spice section in supermarkets. Replace it with Ras el hanout spice blend, if preferred. Check labels and choose the brand lowest in sodium.
- For a shortcut, replace fresh cauliflower with a 500 g packet frozen cauliflower rice. Follow cooktop cooking instructions on packet before proceeding with step 3.
- Any leftovers will keep for up to 3 days in a container in the fridge. Try adding some shredded cooked chicken breast or drained, canned tuna for tasty work lunch.
