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Spiced Roasted Cauliflower on Zhoug Couscous

Spiced Roasted Cauliflower on Zhoug Couscous

with Pepper, Greek Style Salad Cheese and Flaked Almonds

4.0(57)

Recipe Development TeamUpdated on January 26, 2026

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Calories

:

459 kcal

Protein

:

15g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Wheat
Milk
Soya
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

300 grams

Cauliflower Florets

1 sachet(s)

Roasted Spice and Herb Blend

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)

10 grams

Vegetable Stock Paste

50 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Couscous

Nutritional information

Energy (kJ)1920 kJ

Energy (kcal)459 kcal

Fat17.8 g

of which saturates4.3 g

Carbohydrate58.3 g

of which sugars13 g

Dietary Fibre8 g

Protein15 g

Salt1.8 g

Potassium609.7 mg

Calcium31.7 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Baking Tray

•Bowl

•Cling Film

•Small Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Boil a full kettle.

c) Halve the pepper and discard the core and seeds. Slice into thin strips.

d) Halve any large cauliflower florets.

2

a) Pop the pepper onto one half of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

b) Add the cauliflower florets to the other half of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.

c) Spread the veg out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

3

a) Meanwhile, put the couscous in a medium bowl.

b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

c) Leave to the side for 10 mins or until ready to serve.

4

a) Once the couscous is ready, fluff up the grains with a fork.

b) Stir through the zhoug (use less if you'd prefer things milder).

5

a) Once the veg has roasted, stir the pepper through the zhoug couscous.

6

a) Share your zhoug and pepper couscous between your bowls.

b) Top with the roasted cauliflower and drizzle over the yoghurt.

Enjoy!

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