Spiced cauliflower and carrots with preserved lemon and tahini yogurt
Waitrose and Partners

Spiced cauliflower and carrots with preserved lemon and tahini yogurt

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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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
  • coriander
  • 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.


Typical values per serving when made using specific products in recipe


1,520kJ/ 362kcals



Saturated Fat












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5 out of 5 stars1 rating