Golden Ras el Hanout Cauliflower Lentil Couscous Bowls with Date Mint Yogurt

Golden Ras el Hanout Cauliflower Lentil Couscous Bowls with Date Mint Yogurt 🥣✨ A warm, generous bowl for the kind of dinner that feels special without asking too much from you: crisp-edged golden cauliflower, fluffy lemon couscous, earthy lentils, sweet dates, toasted almonds and a cool yogurt spoon with mint. The ras el hanout brings warmth, the lemon keeps everything bright, and the yogurt makes it feel complete. Yield: 3-4 bowls Time: about 40 minutes Ingredients 🛒 For the roasted cauliflower: - 1 large cauliflower, cut into medium florets - 2 1/2 tbsp olive oil - 1 1/2 tsp ras el hanout - 1 garlic clove, finely grated - 1 tsp lemon zest - 1/2 tsp fine salt, plus more to taste - Black pepper - 1 tbsp lemon juice, added after roasting For the couscous and lentils: - 1 cup couscous - 1 cup hot vegetable stock or boiling water - 1 tbsp olive oil - 1 tbsp lemon juice - 1 x 400 g tin cooked green or brown lentils, drained and rinsed - 2 tbsp chopped mint or parsley - 2 tbsp toasted flaked almonds, plus extra to serve - 4 soft dates, chopped For the date mint yogurt: - 3/4 cup thick Greek-style yogurt - 3 soft dates, finely chopped - 2 tbsp chopped mint - 1 tbsp lemon juice - 1 tsp olive oil - Small pinch of salt - Black pepper Method 👇 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. If you like extra colour, place the empty tray in the oven while it heats, then carefully add the cauliflower to the hot tray. 2. Toss the cauliflower florets with olive oil, ras el hanout, garlic, lemon zest, salt and black pepper. Spread in one layer with space between the florets. Roast for 24-28 minutes, turning once, until the edges are browned and the stems are tender. Squeeze over lemon juice while hot. 3. Put the couscous in a heatproof bowl with a pinch of salt. Pour over the hot stock or boiling water, cover tightly and leave for 5 minutes. Fluff with a fork, then stir in olive oil, lemon juice, lentils, chopped herbs, almonds and chopped dates. Taste and adjust with salt, pepper or more lemon. 4. Make the yogurt by stirring together thick yogurt, chopped dates, mint, lemon juice, olive oil, salt and pepper. Let it sit for 5 minutes so the dates soften into the yogurt. It should be cold, spoonable and lightly sweet. 5. Spoon the couscous and lentils into bowls. Add the hot golden cauliflower, then finish with date mint yogurt, extra almonds, extra mint and a little more lemon. Serving notes 🍋 Add cucumber, baby spinach or quick pickled red onion if you want a bigger bowl. For more heat, add chilli flakes or a spoon of chilli oil at the end. This is also lovely with warm flatbread. Storage 🥄 Keep the couscous/lentil base and roasted cauliflower together for up to 3 days. Store the yogurt separately and add it cold after reheating. Reheat the cauliflower in a hot oven or pan if you want the edges to crisp again. Save this for a warm, bright, make-ahead bowl night. Tasteloom.club - easy recipes for everyday cravings