Roasted Spiced Cauliflower & Peppers With Couscous And Hummus Yoghurt
Simply spiced and roasted veggies served with our Spice Sensation Couscous and hummus for an easy and tasty meal. The veggies can also be cooked in an air-fryer if you prefer.
Method
Preheat the oven to 220C/200C fan
Put the cauliflower, onion and pepper slices in a large bowl and drizzle with the oil. Add the cumin, turmeric, pul biber and season well with salt and pepper. Toss to coat. Spread out on a baking tray and roast for 15 minutes. Turn the veg and roast for a further 5-10 minutes or until golden brown and slightly charred on the edges.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork and toss through half the herbs.
In a small bowl mix together the yoghurt and hummus. Season and squeeze in lemon juice to taste.
To serve, spoon the yoghurt on one side of your serving plates and spread with the back of the spoon. Arrange the couscous to the side. Top with the vegetables and scatter with lemon zest and the remaining herbs.
Ingredients
- 1 small cauliflower, divided into florets
- 1 small red onion, peeled, cut into wedges
- 1 red, orange or yellow pepper, deseeded, sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ - 1 tsp pul biber/Aleppo pepper or dried chilli flakes (optional)
- 1 x packet of Ainsley Spice Sensation Couscous
- Handful of fresh mint and/or parsley leaves, chopped
- 3 tbsp shop-bought (red pepper) hummus
- 2 tbsp plant-based yoghurt (or reduced fat Greek yoghurt)
- ½ lemon, juice & zest
- Sea salt & freshly ground black pepper