Roasted Cauliflower & Israeli Couscous salad

This is a really delicious combination that can be made as a staple base with a protein on top. This phtoto shows falafels, but you could break out of the veggie space and put some sumac chicken or lamb koftas on top.

For the roast veg:

Heat the oven to 200 degrees. Peel one large kumara and cut into bite sized chunks. Cut half a cauliflower into small florets and cut one large red onion into wedges. Put them all on a lined oven tray, drizzle with olive oil and sprinkle with ras el hanout or any other middle eastern spice. Roast until tender, 20-25 mins.

For the cous cous:

Heat a medium saucepan with a drizzle of olice oil in it. Toast enough Israeli couscous for four people in the oil, stirring until golden (1-2 mins). Half fill the saucepan with boiling water and add veggie stock. Bring to the boil, then simmer, uncovered until tender, 10-12 mins. Drain and return the cous cous to the pan with a drizzle of olive oil.

Make the dressing:

In a large bowl, combine 2tbs olive oil, 1tbs white wine vinegar, 1 tbsp honey, salt and pepper. Mix and set aside.

Add a bag of mixed salad leaves (120g), the roasted veggies and cooked couscous o the dressing. Toss to combine.

To serve, divide the roasted cauliflower couscous salad between plates. Crumble over some feta, sprinkle with some toasted, flaked almonds and top with anything else you're serving it with. Of course, it doesn't need it, it works perfectly well on it's own.

Serve with some smokey aioli, or any other homemade creamy dressing.