RECIPE BY:

Michael Weldon

INGREDIENTS :

• ½ a Cauliflower, stem removed and grated
• 1 Packet of Ainsley Harriott’s Moroccan Medley Couscous
• 100g roasted Almonds
• 100g Sunflower seeds
• 100g Pumpkin Seeds
• 50g Sesame seeds
• 100g dried apricots, roughly chopped
• 1 bunch of coriander
• 1 bunch of parsley
• 1 bunch of mint

DRESSING:

• 400g Greek Yoghurt
• 2tbs tahini
• 1 tbs cumin powder
• Juice of 1 lemon
• sea salt

METHOD :

• Rehydrate your couscous with boiling water and a drizzle of oil, stir through. Once rehydrated add all seed, cauliflower and apricot. Finely slice all herbs, making sure to only cut through the bunch once to avoid bruising. Add to the couscous bowl and season with olive oil and salt. Stir through and fluff the couscous if necessary. Pour onto a serving platter.
• In a separate bowl, combine yoghurt, tahini, cumin and lemon with a whisk. Pour dressing over platter. Garnish with any remaining herbs if available.