Harissa cauliflower, chickpea and cous cous salad jars
Let’s make the office jealous
How boujee are you, cracking out a homemade salad jar at work? When my husband had an office job, he always ate lunch out in case people judged his food. If I’m ever at a desk, I’ll be eating salad jars over my keyboard with pride.
And whilst this does feel a little Pinterest-era serving it up in a glass jar, a regular container works just fine! I had a cookbook to shoot so was bringing out the good stuff…
And before anyone says cauliflower is the worst, let’s all agree that cauliflower rice is no substitute for the real thing. BUT, when it’s lovingly roasted in spices, oh boy is cauliflower the star of the show. Let’s all start eating more cauliflower, just not in rice form.
Why batch?
Because why are you not doing it already is the better question?! I want to simplify my life but still want delicious homemade food, and this is the answer.
My harissa cauliflower, chickpea and cous cous salad jars are the answer to pre-preppable lunches. I typically make a batch then lunch is sorted for the week. Occasionally I’ll add something a little different each day, like cheese or nuts etc but I’d happily tuck into this same lunch each day of the week.
Batch cooking has also been a lifesaver for me since having my baby. The time I save by having homemade meals ready to go is genuinely worth its weight in gold. Instead of relying on going out for lunch and spending too much money, I can pull something from the fridge and have a seriously good lunch instantly. I’m happy and my bank balance is happy.
Harissa cauliflower, chickpea and cous cous salad jars
By Poppy Cooks
https://www.poppycooks.com/recipes/harissa-cauliflower-chickpea-and-cous-cous-salad-jars/
Ingredients
For the cauliflower
- 1 x 700g head of cauliflower, cut into florets
- 1 x 400g tin of jumbo chickpeas, drained and rinsed
- 2 tsp garlic granules
- 3 tbsp harissa paste
- 2 tsp ground coriander
- 3 tbsp olive oil
- 10g mint leaves, finely sliced
- 10g flat-leaf parsley leaves, finely chopped
- Salt and pepper
Metric
Imperial
For the cous cous
- 250g cous cous
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 2 tsp dried oregano
- 250ml hot vegetable or chicken stock
- Olive oil
Metric
Imperial
For the yoghurt dressing
- 175g Greek yoghurt
- 3 tbsp tahini
- 2 small garlic cloves, minced or grated
- 3-4 tbsp boiling water
Metric
Imperial
To assemble
- 1 cucumber, diced
- 100g toasted flaked almonds
Metric
Imperial
Instructions
- Make the cauliflower. Preheat the oven to 220c/200c fan. Tip the cauliflower florets and chickpeas into a large baking dish and spoon over the garlic granules, harissa paste, ground coriander and olive oil. Give everything a good mix with a big pinch each of salt and pepper, then pop the baking dish into the oven for 45-50 mins until the cauliflower is soft.
- For the couse cous, tip the cous cous, smoked paprika, garlic and onion granules, dried oregano and a pinch each of salt and pepper into a large mixing bowl. Pour oven the hot stock, give everything a stir, then cover tightly with cling film for 10 mins to soften the cous cous.
- Meanwhile, make the dressing. In a bowl, whisk together the Greek yoghurt, tahini, garlic and a pinch each of salt and pepper. Add enough boiling water to thin the yoghurt to a pouring consistency, then set aside.
- Fluff up the cous cous with a fork and pour in a drizzle of olive oil. Stir the roasted cauliflower and chickpeas through the cous cous with the chopped herbs.
- Assemble your jars (or other containers). Begin with a layer of diced cucumber, then spoon over the cous cous. Sprinkle over a layer of toasted almonds, then finish with a dollop of yoghurt dressing.