- ½ cup Israeli couscous
- ½ cauliflower cut into small florets
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp olive oil
- 100 g spinach
- 2 Tbsp fresh parsley leaves picked
- ¼ cup sliced almonds
- salt & pepper to taste
Whipped Feta
- 1 clove garlic minced
- 90 g feta
- 4 Tbsp unsweetened Greek yoghurt
- ½ lemon juiced
- salt & pepper to taste
Before you startPreheat oven to 210°C (or 200°C fan bake) and line an oven tray. Bring a pot of salted water to a boil on high heat. Prep and cook cauliflower & couscousCook couscous according to packet instructions (approximately 8-10 minutes), or until couscous is tender. Drain well through a sieve and transfer to a mixing bowl.Cut cauliflower into small florets. Toss onto lined oven tray with measure of spices and oil and spread in a single layer. Season with salt and pepper. Bake for 15-20 minutes, until cauliflower is tender and browned. Make whipped fetaMeanwhile, mince garlic clove and add to a bowl with feta, yoghurt and lemon juice. Whisk well. Add salt and pepper to taste. Finish cauliflower & couscousWhen cauliflower has finished baking, add to mixing bowl with couscous and remaining salad ingredients and toss to combine. Pick fresh parsley and set aside for serving. ServeSpread whipped feta onto plates. Spoon over cauliflower, couscous salad and top with sliced almonds and fresh parsley. Enjoy! Tip:- For a richer nuttier taste, toast your sliced almonds in a tsp of olive oil and a sprinkle of sea salt.