Middle Eastern cuisine tends to do vegetarian really well. It comes from the days before refrigeration, when meat was expensive to use and difficult to prepare in such a hot climate. This meal is the perfect example of years of cooking knowledge coming together. Taste the culture in every bite - the crunchy tangy cauliflower is a real highlight!
Always refer to the product label for the most accurate ingredient and allergen information.
raw almonds(ContainsTree Nuts)
pearl couscous(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)
Preheat your oven to 200 degrees C/180 degrees fan-forced.
In a salad bowl toss together the cauliflower florets, almonds, za'atar, and the olive oil. Place on a baking tray, season with salt and pepper and put into the oven for 15-20 minutes, or until golden brown. Remove from the oven and place back into the salad bowl, add the butter and toss until melted.
Heat some oil in a pan over a medium-high heat, add the pearl couscous and stir to toast and coat for 1-2 minutes. Add the water and a good grind of salt and bring to a boil, reduce heat and allow to simmer for 8-10 minutes.
Add the couscous to the cauliflower mixture and stir well to combine, season with salt and pepper, and toss through the parsley. Divide between plates or bowls and enjoy!