‘Coronation’ Cauliflower Salad with Scented Couscous and Pomegranate

This is so gorgeous and super easy to make.
It only takes about 30 minutes and its enough for 4 as a side dish or 2 as a main.

100g couscous
3 tsp coriander seeds, crushed
1 large head cauliflower, broken into florets, tough outer leaves discarded, but keeping the young ones
1 tbsp mild curry powder
3 tbsp extra-virgin olive oil
175ml Greek yoghurt
1 small garlic clove, peeled and crushed
1 heaped tbsp mango chutney
2 small lemon, juiced
1 handful mint leaves, chopped
1 large handful coriander leaves, chopped
30g toasted flaked almonds, to serve
1 seeds from ½ pomegranate, to serve

Put the couscous in a bowl, cover with 200ml boiling water and scatter in a teaspoon of the coriander seeds and lots of salt and pepper. Stir once, cover and leave for 10 mins.

Meanwhile, heat the grill. Put the florets on a lined oven tray then mix the curry powder, remaining coriander seeds, 2 tbsp oil and 75ml yoghurt, season generously, then rub all over the florets until well coated. Grill for 5-8 mins, until the cauliflower is charred at the edges and just tender in the middle.

To make the sauce, whisk the remaining yoghurt, the garlic, mango chutney and half the lemon juice in a bowl.

Uncover the couscous, and check that it is soft and fluffy (if not, add another 50ml boiling water and steep for 5 mins more). Run a fork through it, then fold in the last of the olive oil, the lemon juice and all but a sprinkling of the herbs.

Once the cauliflower is cooked, toss it in the yoghurt sauce and check the seasoning. Transfer the couscous to a platter, top with the cauliflower and sauce, sprinkle over the almonds, pomegranate seeds and a final scattering of herbs.

Enjoy!!