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5-ingredient harissa roasted cauliflower with couscous

Based on 17 ratings

“I love this dish because, for a 5-ingredient recipe, it has a great variety in both texture and taste. The addition of some nuts for crunch and yogurt or labneh to cool down the spicy harissa would take this dish to another level.”

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3 tbsp harissa
1 head cauliflower
100 g prunes
15 g mint
5 tbsp olive oil
175 g couscous
lemon (for serving)
full-fat Greek yogurt
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • 2 bowls (small)
  • pot

Nutrition per serving

Cal
898
Protein
24 g
Fat
39 g
Carb
121 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Cut out the core of the cauliflower, then separate into florets and add to a baking sheet. Chop prunes into chunks. Mince mint and add to a bowl with some olive oil. Season with salt and pepper and set aside.
    • 1 head cauliflower
    • 100 g prunes
    • 15 g mint
    • 1 tbsp olive oil
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • baking sheet
    • bowl (small)

    Preheat the oven to 200°C/400°F. Cut out the core of the cauliflower, then separate into florets and add to a baking sheet. Chop prunes into chunks. Mince mint and add to a bowl with some olive oil. Season with salt and pepper and set aside.

  • Step 2/4

    Add harissa and some olive oil to a small bowl. Mix to combine and season with salt and pepper. Pour harissa mixture over the cauliflower and use your hands to combine. Roast for approx. 25 – 30 min., or until tender.
    • 3 tbsp harissa
    • 2 tbsp olive oil
    • bowl (small)

    Add harissa and some olive oil to a small bowl. Mix to combine and season with salt and pepper. Pour harissa mixture over the cauliflower and use your hands to combine. Roast for approx. 25 – 30 min., or until tender.

  • Step 3/4

    Cook couscous according to package instructions. When done, mix with remaining olive oil and add the chopped prunes.
    • 175 g couscous
    • pot

    Cook couscous according to package instructions. When done, mix with remaining olive oil and add the chopped prunes.

  • Step 4/4

    Distribute the couscous evenly between serving plates, scatter the cauliflower over the top, and drizzle with the mint sauce. Serve with Greek yogurt, if desired, and add a squeeze of lemon. Enjoy!
    • full-fat Greek yogurt
    • lemon (for serving)

    Distribute the couscous evenly between serving plates, scatter the cauliflower over the top, and drizzle with the mint sauce. Serve with Greek yogurt, if desired, and add a squeeze of lemon. Enjoy!