Club med couscous
Photo by Tam West
|½||Cauliflower, sliced into thin branches|
|100 g||Chopped walnuts|
|1 drizzle||Olive oil|
|1 splash||Tarragon vinegar|
|1 pinch||Saffron, a large one|
|½ small||Orange, zest and juice|
|1 small handful||Dates, thinly sliced|
|2 cups||Boiling water|
|1 cup||Couscous, a large one|
|1 small handful||Olives, black or green|
|2||Baby cucumber, chopped|
|1 small bunch||Chervil, or tarragon, chopped|
|⅓ cup||Natural yoghurt|
|2||Anchovies, or 3, crushed, plus a few optional white ones for garnish|
- Preheat oven to 200C. Toss sliced cauliflower and chopped walnuts in a little olive oil, a splash of tarragon vinegar and sea salt and pepper, and roast until coloured and crisp.
- Place saffron, the orange zest, the dates and boiling water in a bowl. Infuse for a minute, then stir in the couscous, cover and leave for 15 minutes.
- Uncover couscous and fluff up with fork. Mix in the cauliflower and walnuts, the capers, chopped olives, cucumber and chervil or tarragon.
- Whisk in yoghurt with 2-3 crushed anchovies and the orange juice. Mix through the couscous and serve, garnished with a few white anchovies if wished.
More of Warren's olive, caper and anchovy Mediterranean recipes