Dukkah Spiced Cauliflower with Pearl Couscous, Sweet Potato & Garlic Yoghurt

Prepare Ingredients:

Preheat oven to 200°C. Roughly chop almonds. Cut cauliflower into bite size florets. Cut sweet potato and beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop.

Roast Vegetables:

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

Cook Couscous:

In a pot, heat a little butter or oil and add couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water and the Tspn of stock. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Make Dressing:

Carefully squeeze roasted garlic from skin and mash. Add to yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

Combine Vegetables:

In a large serving bowl, add roasted vegetables, most of the chopped mint, roasted capsicum strips and couscous, tossing well to combine.

You Plate It:

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!