Warm Hispi Cabbage & Couscous Salad with Walnuts, Harissa Butter & Tahini Dressing
Our Spice Sensation Couscous if full of flavour and the combination with sweet roasted cabbage, earthy walnuts and spiced harissa butter is just delicious. A tahini dressing adds a touch of richness. Great as a main course salad or as a flavour-packed side dish to grilled or roasted meats, fish or plant-based protein. Swap the walnuts for hazelnuts or pine nuts if you prefer.
Method
Preheat the oven to 200C/180Cfan
Put the cabbage into a large bowl and add a good drizzle of olive oil. Season with salt and toss to coat. Tip onto a baking tray and roast for 20-25 minutes, tossing halfway, until crispy and golden.
Meanwhile prepare the couscous according to the packet instructions.
In a small saucepan melt the rose harissa and honey with the butter and 1 teaspoon of olive oil. Squeeze in a little lemon juice and season.
Whisk together the tahini, lemon juice and garlic. Add enough water to make a runny dressing and season with salt and pepper.
Return the cooked cabbage to the bowl and drizzle over a spoonful or two of the harissa butter. Add the walnuts and toss through. Add the fluffed couscous and toss again. Season with a little salt (if needed) and a generous crack of black pepper. Serve drizzled with the tahini dressing and the remaining harissa butter.
Ingredients
- 1 hispi/sweetheart cabbage, shredded
- olive oil
- 1 x packet of Ainsley Spice Sensation Couscous
- 25g walnut halves, toasted, roughly chopped
- sea salt & freshly ground black pepper
- 1 tbsp tahini
- juice of ½ lemon
- 1 small clove of garlic, minced
- For the Harissa Butter
- 2 tsp rose harissa
- 1 tbsp (plant-based) butter
- ½-1tsp honey
- ½ lemon, for squeezing