Couscous Salad and Honey-Harissa Cauliflower

Informations supplémentaires

35 min. | 763 kcal | easy | Even better the next day, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Cut the cauliflower into pieces. Slice the zucchini and the red onion.

2. Cook the cauliflower In a bowl, combine the honey, the harissa, to taste (caution! spicy) and a drizzle of olive oil. Add the cauliflower, salt, pepper and mix well. Spread on a sheet pan covered with baking paper and cook in the oven for 8-10 minutes.

3. Cook the vegetables Add the red onions and zucchini on the cauliflower sheet pan. Add a drizzle of olive oil, season with salt and pepper. Cook in the oven for 12-15 minutes.

4. Cook the couscous Bring a saucepan with 1 ^2P | 1.5 ^3P cups of water to a boil. Add the couscous and the raisins. Remove from the heat, cover and let the couscous absorb the water, for about 4-6 minutes. Fluff the couscous with a fork and add a drizzle of oil, salt and pepper.

5. Assemble Drain and rinse the chickpeas. In a bowl, combine the chickpeas, couscous, grilled vegetables and crumbled feta cheese.

6. Plate your dish Serve the couscous salad. Garnish with the cauliflower, the almonds and the hummus. Bon appétit!

1unitCauliflower

180gCouscous

2unitHummus

40gFeta Cheese

15gSlivered Almonds

1unitChickpeas

15gDried Raisins Corinthe

1unitZucchini(s)

1unitRed Onion(s)

15mlHarissa

1unitHoney

What you need Pot, Baking sheet, Bowl.

763 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 132g

44%

fat 15g

23%

cholesterol 18mg

fiber 23g

92%

protein 33g

saturated 5g

25%

sodium 681mg

28%

sugar 34g

trans 0g