Harissa-roasted cauliflower with preserved-lemon dressing

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 1 large cauliflower (800g), broken into florets

    3 tsp harissa

    1 tbsp olive oil

    250g couscous

    3 dates, thinly sliced

    Toasted pepita seeds, to serve

    Coriander, roughly chopped, to serve

    Preserved-lemon dressing

    Juice of 1 lemon

    ¼ large preserved lemon, flesh finely chopped

    2 tbsp extra-virgin olive oil, or to taste

    2 tsp harissa paste


  • Preheat oven to 250°C.

    Toss cauliflower in harissa and 3 tsp oil and season to taste. Scatter over a baking tray and roast until golden (15-20 mins).

    Place couscous in a bowl and rub with 1 tsp olive oil, then cover by 1/2 cm boiling water (about 400ml), stir, cover and set aside to bloom (15 mins). Fluff with a fork and set aside.

    For preserved-lemon dressing, whisk ingredients in a bowl and season to taste.

    Stir dates through couscous then spoon into a serving bowl. Top with cauliflower, then spoon dressing over and scatter with pepita seeds and coriander.