CAULIFLOWER, COUSCOUS AND PINE NUT SALAD WITH POMEGRANATE DRESSING
CAULIFLOWER, COUSCOUS AND PINE NUT SALAD WITH POMEGRANATE DRESSING
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
14 minutes
Cook Time
15 minutes
A fragrant salad, delicious with a roasted chicken, or served as part of a Middle Eastern mezze meal or buffet.
Author:
Basketcase Gourmet
Ingredients
- 1 medium cauliflower – cut into small florets
- I red onion – finely chopped
-
1 cup gluten free (optional) couscous, cooked
- Half cup of toasted pine nuts
- 2 tbs currants – or the seeds from half a pomegranate
- 2 tbs red wine vinegar
- 3 tbs Ras el Hanout or any Moroccan spice blend
- quarter bunch coriander – leaves and stalks finely chopped
- quarter bunch parsley leaves – leaves picked and finely chopped
- quarter bunch mint leaves – leaves picked and finely chopped
- 1 large handful baby spinach leaves
- whole parsley leaves, a few currants and pine nuts to garnish
- 3 tbs Basketcase Pomegranate Glaze
- 1 tbs olive oil
- 1 tbs lemon juice
-
sea salt
-
black pepper
Pomegranate Dressing
Directions
- Put the cauliflower, the red onion, a dash of olive oil and 2 tbs of the Ras el Hanout in a large plastic bag.
- Shake well to coat the florets in the oil and spice mixture.
- Tip the cauliflower and onions onto a lightly oiled baking sheet, lined with baking paper.
- Roast at 160c until the florets are softened and starting to take on a golden hue. Make sure the onions don’t burn by placing them under the cauli.
- Cover the currants with the red wine vinegar, bring to the boil and simmer for 5 minutes. If using fresh pomegranate seeds omit this step. Strain and reserve the currants.
- Prepare the couscous according to the instructions on the pack, using chicken stock and orange juice instead of plain water, stir in the ras–el-hanout – or any other Moroccan spice blend.
- In a screw top jar, combine the dressing ingredients and shake vigorously to combine.
- Check the acidity and seasoning, then add half to the cooked cauliflower, onion mixture, the cooked couscous, currants, pine nuts, fresh coriander and the parsley – toss to combine.
- Very lightly dress the spinach leaves and lay out on a serving platter – pile the couscous into a mound in the middle, and garnish with the reserved parsley leaves, some pine nuts and either some currants or pomegranate seeds.
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