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.
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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
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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,827kJ/ 437kcals
Fat
19g
Saturated Fat
3.5g
Carbohydrates
47g
Sugars
25g
Fibre
15g
Protein
13g
Salt
1g
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