Harissa roast cauliflower steak with grilled aubergine and saffron couscous

Recipe created by Chris Mackett
Cez-Jones-Photography-90

Ingredients

Serves 4

 

1 cauliflower cut into 4

4 tbsp harissa paste

 

1 aubergine, cut into 4

1 tbsp olive oil

1 tsp ras el hanout

 

Saffron couscous

400g couscous

400ml chicken stock

2 good pinches of saffron

3 lime leaves diced

1 tbsp caster sugar

1 tbsp white wine vinegar

2 tbsp olive oil

3 tbsp chopped parsley

 

Garnish

80g crumbled feta

2 green chillies, sliced

50g pomegranate seeds

A handful of coriander sprigs

2 limes cut in half

Method

  1. Place the cauliflower steaks and then smother in the harissa paste and marinade for 20 minutes
  2. Toss the aubergine in oil and season with the ras el hanout and salt.
  3. Next for the couscous, tip the couscous into a deep sided tray and bring the stock, saffron, oil, lime leaf, sugar, vinegar up to the boil
  4. Pour the hot liquid onto the couscous and then cover with cling film and leave for ten minutes.
  5. Then remove the clingfilm and with a fork, break up and separate the couscous, finally, stir in the parsley and keep to one side.
  6. Grill the cauliflower for 10 minutes on both sides, till they are charred and slightly softened, also cook the aubergine at the same time.
  7. Spoon the salad onto the plate and place on the roasted aubergine and cauliflower.
  8. Sprinkle over the green chilli, pomegranate, feta and coriander leaves and serve.