Cauliflower Couscous, Roasted Vegetable & Harissa Prawn Salad

As we continue being healthy and trying my new cookbooks out we stumbled on this little gem by Gizzi Erskine and what can I say….she is a genius! This salad is filling without being stodgy, nutritious, tasty and easy. Normally I dont simply copy recipes for my blog and always try and add my own spin on things but I have not changed one thing about this one – there is no need! 

Serves 2
250g Cauliflower
100ml Chicken Stock
1/2 Butternut Squash
1 Courgette
1 Red Pepper
2 Handfuls Spinach shredded
Handful of Pine Nuts
Handful of Mixed Seeds
Handful chopped Coriander, Parsley & Mint
1 packet Prawns
1 tbsp Harissa
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
3 Cloves Garlic – finely chopped
Juice of one Lemon
1 tbsp Olive Oil
5 tbsp Natural Yoghurt
1 tsp Harissa

Kick things off by slicing the squash, courgette and pepper and roasting in the oven at 200 degrees. Slice them any which way – ours took 40 minutes to roast and caramelise slightly with a little bit of tasty char. We left the skins on the pepper and the squash but the official recipe recommends peeling off.
Marinate the prawns in the harissa, garlic, spices, oil and lemon juice and leave to infuse for at least 30 minutes.
Blitz the cauliflower until the consistency of couscous and then fry in a little oil for a minute or two. Add the stock to the pan and cover for 5 minutes until the stock has absorbed, take the lid off and cook for another minute then take off the heat.
Toast the seeds and nuts until fragrant and leave to one side.
Final step before assembling the salad is to fry the prawns, as they have been marinating in a little oil and harissa, there is no need to add extra oil and this should only take a couple of minutes.
Now time to assemble the salad which as Elix’s job when we did it!
Lay the cauliflower at the base of the serving bowl and top with the herbs, spinach and vegetables – drizzle a little lemon juice and mix together. Scatter the nuts and seeds over the top and finally add the prawns with the marinade as this acts as a dressing.
To serve, mix some harissa into natural yoghurt and drizzle this on top of the salad.



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