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

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

Tip! Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

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.

Tip! We suggest setting a timer for 15 minutes once the veg goes in the oven, to prompt you to add the dukkah and almonds.

In a pot, heat a little butter or oil and add couscous, toasting for 2-3 minutes before adding ³⁄₄ cup of water and stock. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper.

Tip! Test couscous and add a few tbsp of water if needed, Israeli couscous is similar to barley, in that it has more of an al dente texture when cooked.

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

Tip! When adding protein to this recipe, properly cook your protein to ensure it is safe to eat.

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

Tip! Reserve a small amount of mint for garnish.

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

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

Tip! Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

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.

Tip! We suggest setting a timer for 15 minutes once the veg goes in the oven, to prompt you to add the dukkah and almonds.

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

Tip! Test couscous and add a few tbsp of water if needed, Israeli couscous is similar to barley, in that it has more of an al dente texture when cooked.

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

Tip! When adding protein to this recipe, properly cook your protein to ensure it is safe to eat.

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

Tip! Reserve a small amount of mint for garnish.

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