Spiced roast cauliflower with barley couscous

Spiced roast cauliflower with barley couscous

Roasted cauliflower, onion and pepper are served on a bed of fluffy couscous and drizzled with a tahini and herb dressing in this Middle-Eastern inspired vegetarian recipe.

Spiced roast cauliflower with barley couscous

  • Serves icon Serves 4
  • Time icon Hand-on 15 min, oven time 25 min

Roasted cauliflower, onion and pepper are served on a bed of fluffy couscous and drizzled with a tahini and herb dressing in this Middle-Eastern inspired vegetarian recipe.

Nutrition: per serving

Calories
588kcals
Fat
28.7g (3.6g saturated)
Protein
17.4g
Carbohydrates
60.1g (19.8g sugars)
Fibre
9.7g
Salt
0.6g

Ingredients

For the cauliflower

  • 1 medium cauliflower, outer leaves and thick stem removed, cut into florets
  • 2 red peppers, deseeded and cut into strips
  • 1 red onion, cut into thin wedges
  • 3 tbsp olive oil
  • ½ tbsp ground cumin,
  • ½ tbsp ground coriander
  • 1 tsp chilli flakes – preferably aleppo

For the barley couscous

  • 200g barley couscous
  • Finely grated zest 1 lemon
  • 250ml vegetable stock, hot
  • 150ml boiling water

For the herby dressing 

  • Juice 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • 1 garlic clove, crushed
  • 50g flaked almonds, lightly toasted in a dry frying pan
  • 50g sultanas
  • Large handful fresh mint, chopped
  • Small handful fresh coriander, chopped
  • Small handful fresh parsley, chopped
  • Yogurt and chilli flakes (optional) to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the barley couscous in a large mixing bowl, add the lemon zest, then pour over the stock and boiling water. Stir gently, cover the bowl with cling film, then set aside for 5 minutes. Once all the water has been absorbed, fluff up the couscous slightly using a fork, then set aside to cool.
  2. Put the cauliflower, peppers and red onion into a large baking tray and toss in the olive oil. Mix all the spices together in a small bowl, then sprinkle them over the vegetables, tossing well to coat. Season well, then roast in the oven for 25 minutes, turning halfway, until the edges start to blacken.
  3. For the dressing, mix together the lemon juice, olive oil, tahini and garlic in a small bowl, season well with salt and pepper, then gently stir into the couscous along with the almonds, sultanas, herbs and the roasted vegetables. Serve with yogurt on the side and, if you like, an extra sprinkling of chilli flakes.

Nutrition

Nutrition: per serving
Calories
588kcals
Fat
28.7g (3.6g saturated)
Protein
17.4g
Carbohydrates
60.1g (19.8g sugars)
Fibre
9.7g
Salt
0.6g

delicious. tips

  1. The couscous can be made ahead and kept covered in the fridge for up to a day.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Quick vegetarian

Couscous with broad beans, peas, mint and feta

This vegetarian recipe is a refreshing summer dish that’s ready...

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Chicken and feta couscous

All this easy no-cook chicken recipe requires you to do...

Save recipe icon Save recipe icon Save recipe

Baked chermoula salmon with roasted red pepper couscous

A North-African-inspired fish dish with zesty couscous.

Save recipe icon Save recipe icon Save recipe

Mackerel

Citrus-baked mackerel with couscous

This lightly spiced dish, with mackerel and couscous, has a...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.