Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2 cloves garlic, crushed
- 1/4 cup currants
- 1 cauliflower, approx 650g
- 1 bunch coriander
- 1 red onion
- 3teaspoons moroccan seasoning
- 1 lemon
- 1 pinch Saza Salt sea flakes
- 1 pinch black pepper, for seasoning
- 1/2 cup olive oil
- 1 cup pearl couscous
- 2tablespoons pine nuts
Method
Step 1 of 5
Preheat oven to 200°C. Put cauliflower florets in a roasting pan. Add 2 tbs of the oil and toss to coat. Season with sea salt flakes and freshly ground black pepper. Roast for 30 minutes or until golden. Cool and transfer to a large bowl.
Step 2 of 5
Put pine nuts onto a baking tray. Roast for 5-8 minutes or until golden. Transfer to bowl with cauliflower.
Step 3 of 5
Meanwhile, heat 1 tbs of the oil in a large deep frying pan over a medium heat. Add onion and garlic. Cook for 4 minutes or until softened.
Step 4 of 5
Sprinkle Moroccan seasoning into pan and stir until combined. Add couscous, currants and water. Bring to the boil, cover and simmer for 8-10 minutes, stirring occasionally until couscous is tender. Remove from heat and cool.
Step 5 of 5
Combine couscous, cauliflower, remaining oil and juice. Roughly chop half the coriander and stir through salad. Season with salt and pepper. Transfer to a serving platter and garnish with lemon wedges.
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