Roasted Cauliflower Couscous Tabbouleh


Serves 4-6

1 cauliflower, cut into ¼ or ⅙ depending on how many you are serving
Olive oil, for drizzling
2 tsp Curry Powder
Sea salt & black pepper


200 grams pearl couscous
2 tsp turmeric powder
1 bunch parsley, chopped
1 bunch mint, chopped
1 bunch coriander, chopped
1 bunch dill, chopped
50 grams pine nuts, toasted
1 red chilli, chopped
80 grams golden sultanas or raisins
2 lemons, zested & juiced
50 ml olive oil
100 grams baby kale leaves, washed
Sea salt & freshly cracked black pepper


Pre heat oven to 190C.

Toss the cauliflower with curry powder, olive oil & salt & pepper.

Spread out onto a lined baking sheet & roast in the oven for 25-35 minutes until the cauliflower is soft & the edges are charred & dark brown.

To a pot a boiling water add sea salt & turmeric.

Cook the couscous until tender, drain & set aside. Drizzle with olive oil to prevent sticking.

In a large bowl add the couscous, herbs, kale, pinenuts, chilli, raisins, lemon zest & juice, olive oil & salt & pepper. Toss well to combine. Adjust seasoning if needed.

Arrange couscous onto a large platter, scatter the cauliflower over & drizzle with a little more olive oil. Perfect served with crusty bread & a dollop of yoghurt if you like. Enjoy!