Zaatar-roasted Savoy cabbage & fruity Moroccan couscous

Name: Zaatar-roasted Savoy cabbage & fruity Moroccan couscous
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp olive oil; 1 Essential Onion, thinly sliced; 1 clove/s clove garlic, sliced; 1 essential Waitrose Savoy Cabbage; 1 tbsp Cooks’ Ingredients Zaatar, plus a large pinch; 410 g Moroccan spiced fruity couscous; 1 Essential Lemon, scrubbed then zested and cut into 5 wedges; 150 g Essential Greek Style Yogurt; Pinch chilli flakes (optional); 1 tbsp tomato purée

Only cooking for 2? Don’t bother halving the recipe; any leftovers can be eaten the next day cold as a salad, or pan fried and served with a fried egg on top.

5 out of 5 stars(1) Rate this recipe

VegetarianHigh fibre1 of your 5 a day

Serves4
CourseSide
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp olive oil
1 Essential Onion, thinly sliced
1 clove/s clove garlic, sliced
1 essential Waitrose Savoy Cabbage
1 tbsp Cooks’ Ingredients Zaatar, plus a large pinch
410g Moroccan spiced fruity couscous
1 Essential Lemon, scrubbed then zested and cut into 5 wedges
150g Essential Greek Style Yogurt
Pinch chilli flakes (optional)
1 tbsp tomato purée

Preheat the oven to 220ºC, gas mark 7. Heat 1 tbsp oil in a medium saucepan over a low heat. Stir in the onion and garlic. Season and cook for 10 minutes to soften gently.
Meanwhile, cut the cabbage into 8 wedges. Line a large baking tray or oven tray with baking parchment. Lay the cabbage on the tray and rub with the remaining 3 tbsp oil and 1 tbsp zaatar until well coated. Arrange the wedges in 1 layer and roast for 10 minutes, then turn them over and roast for 8-10 minutes more, until the cabbage is tender and charred at the edges.
When the onions are softened, add the couscous and a splash of water and warm through thoroughly. Add the lemon zest.
Combine the yogurt, chilli flakes (if using) and tomato purée in a small bowl. Season with salt and a squeeze of lemon from one of the wedges, then sprinkle the top with the large pinch of zaatar. Serve the cabbage on a bed of couscous, with the flavoured yogurt on the side and lemon wedges to squeeze over.

Cook’s tip

Roasting cabbage this way adds delicious charred notes. Try with other brassicas too; broccoli florets are transformed, and shredded Brussels sprouts can be given a whole new spin.

Typical values per serving when made using specific products in recipe