Pearl Couscous Salad with Harissa Cauliflower

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 1 Cauliflower, (Small)
  • 2 Tbsp Simon Johnson Harissa Paste
  • 1.5 Cups Pearl Couscous
  • 1 Pomegranate
  • 0.5 Cup Fresh Mint, chopped
  • 2 Tbsp Pomegranate Molasses
  • Salt & Pepper, to taste

Method

  1. Baste cauliflower head with Simon Johnson Harissa paste
  2. Place on a baking sheet, with parchment paper and roast in the oven for 40 mins @180C. Rest cauliflower for a few minutes, before breaking into florets
  3. Cover couscous with water and 1 tsp of sea salt. Boil for 12 mins, until al dente. Drain and set aside
  4. Toss cooked couscous, fresh mint & pomegranate seeds together in a mixing bowl. Add cauliflower florets and season well
  5. Transfer to a serving bowl and finish with a drizzle of pomegranate molasses & extra mint leaves to garnish

Buy the Ingredients