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£1.19/100mlPlease 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.
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.
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
Energy | 1,827kJ/ 437kcals |
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Fat | 19g |
Saturated Fat | 3.5g |
Carbohydrates | 47g |
Sugars | 25g |
Fibre | 15g |
Protein | 13g |
Salt | 1g |
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