Roasted Peach Harissa Cauliflower Couscous Trays with Mint Almond Yogurt

Roasted Peach Harissa Cauliflower Couscous Trays with Mint Almond Yogurt 🍑🌶️🌿 Sweet roasted peaches, smoky harissa cauliflower, fluffy lemon couscous and cool mint almond yogurt make this tray dinner feel fresh, generous and easy to repeat. It is vegetarian, colourful, and built around simple texture contrast: crisp cauliflower edges, soft fruit, creamy yogurt and toasted almonds. Yield: 4 servings Time: 45 minutes Ingredients: For the tray: - 1 large cauliflower, cut into bite-size florets - 1 x 400 g can chickpeas, drained, rinsed and dried well - 2 firm ripe peaches, pitted and cut into thick wedges - 2 tbsp olive oil - 1 1/2 tbsp rose harissa or mild harissa paste - 1 tsp ground cumin - 1 tsp smoked paprika - 1/2 tsp fine salt, plus more to taste - Black pepper - 1 lemon, half juiced and half cut into wedges For the couscous: - 240 g couscous - 300 ml hot vegetable stock - 1 tbsp olive oil - 1 tbsp lemon juice - 1 small handful parsley or mint, chopped For the mint almond yogurt: - 220 g thick Greek yogurt - 2 tbsp toasted almonds, finely chopped, plus extra to finish - 1 small handful mint leaves, finely chopped - 1 tsp lemon zest - 1 tbsp lemon juice - 1 tsp olive oil - Pinch of salt To serve: - Extra toasted almonds - Fresh mint or parsley - Lemon wedges - A little extra harissa oil, optional Method: 1. Heat the oven to 220C / 200C fan. Line a large tray with baking paper. The tray should be roomy enough for the cauliflower and chickpeas to roast rather than steam. 2. Mix the harissa, olive oil, cumin, smoked paprika, salt, black pepper and a squeeze of lemon in a large bowl. Add the cauliflower and chickpeas, then toss until everything is lightly coated. Spread out in one layer. 3. Roast for 22-25 minutes, turning once, until the cauliflower is browned at the edges and the chickpeas start to crisp. Add the peach wedges to the tray, turn them gently in the spiced oil, and roast for another 8-10 minutes. The peaches should soften and gloss over but still hold their shape. 4. While the tray roasts, put the couscous in a heatproof bowl. Pour over the hot stock, cover, and leave for 8 minutes. Fluff with a fork, then fold through olive oil, lemon juice and chopped herbs. Taste and adjust with salt or lemon. 5. Stir the yogurt with chopped almonds, mint, lemon zest, lemon juice, olive oil and a pinch of salt. Keep it thick and cool. If it feels too sharp, add a tiny drizzle of olive oil; if it feels flat, add more lemon. 6. Spoon the couscous onto plates or a serving platter. Top with the hot harissa cauliflower, chickpeas and roasted peaches. Add generous spoonfuls of mint almond yogurt, then finish with toasted almonds, herbs, lemon wedges and a little extra harissa oil if you like heat. Serving and storage: - Serve warm, with the yogurt cold for the best contrast. - Add rocket, cucumber ribbons or tomato salad if you want more freshness. - Store the tray and couscous together for up to 3 days, but keep the yogurt separate. - Reheat the couscous tray with a splash of water, then add yogurt and almonds after warming. Save this one for a smoky-sweet vegetarian dinner that still feels light. 🍽️ Tasteloom.club - easy recipes for everyday cravings.