Roasted Cauliflower Salad

Recipe serves 4

Ingredients:

- 1 pack cherry tomatoes, quartered

- 2 cucumbers, cubed

- 1 cup giant couscous, cooked according to package instructions

- 1/2 cup herbs (I used a mix of dill, parsley, and mint), roughly chopped

- 1/4 cup dried raisins or cranberries

- 1/2 cup nuts and seeds

- 1/2 head cauliflower, broken into florets

- 1 tbsp harissa

- Squeeze of lemon

Instructions:

- Preheat the oven to 190C. Toss your cauliflower with 1/2 tbsp harissa and season with salt and pepper. Drizzle with olive oil and place on a lined baking tray. Roast in the oven for about 30 minutes or until golden brown. Let cool.

- Toss your cooked couscous with the remaining harissa and lemon juice. Season with salt and pepper.

- Toss the couscous with the tomatoes, cucumbers, and herbs. Top with the mixed nuts/seeds and dried fruit.