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Spiced cauliflower and carrots with preserved lemon and tahini yogurt
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1 small cauliflower, cut into small florets
250g chantenay carrots, trimmed and quartered
olive oil spray
2 tsp Cooks’ Ingredients ras el hanout
400g can essential chick peas, drained and rinsed
2 Beldi preserved lemons, diced
350ml vegetable stock, hot
100g wholewheat couscous
1 Cooks’ Ingredients black garlic clove
2 tsp Cooks’ Ingredients tahini
150ml low-fat natural yogurt
75g pomegranate seeds
2 tsp Cooks’ Ingredients dukkah
1. Preheat the oven to 200˚C, gas mark 6. Put the cauliflower and carrots in a large roasting tin, spritz with olive oil then sprinkle with the ras el hanout. Cover the tin tightly with foil and bake for 30 minutes, until the vegetables are tender.
2. Stir in the chick peas, lemons and hot stock, then return to the oven, uncovered, for 10 minutes. Push the vegetables to one side and stir the couscous into the stock. Cover with foil and leave to sit for 5 minutes until the couscous is tender (add a little more stock if you need to). Meanwhile, in a bowl, mash together the black garlic clove and tahini, then whisk in the natural yogurt.
3. Stir together the couscous and vegetables, then drizzle with the tahini dressing and sprinkle with the pomegranate seeds, coriander leaves and dukkah.
This recipe appeared in Waitrose & Partners Health, Autumn 2019 issue
Typical values per serving:
This recipe was first published in August 2019.