Harissa-roasted cauliflower with preserved-lemon dressing #gourmettraveller

This delicious recipe gets ticks in all my boxes:
Preserved lemon! Couscous! Harissa ! Dates !
Oh it’s easy …
Adulterated from Gourmet Traveller “ Many meals can be made from a jar of harissa. A preserved-lemon dressing adds the vava voom this warm salad”.

You need for 4 fashionista:

1 large cauliflower (800gm), broken into florets
3 tsp harissa
1 tbsp olive oil
250 gm couscous
3 dates, thinly sliced
Toasted pepita seeds, to serve
Coriander, roughly chopped, to serve

Preserved-lemon dressing
Juice of 1 lemon
¼ large preserved lemon, flesh finely chopped
2 tbsp extra-virgin olive oil, or to taste
2 tsp harissa paste

• Preheat oven to 250°C.
• Toss cauliflower in harissa and 3 tsp oil and season to taste.
• Scatter over a baking tray and roast until golden (15-20 minutes).
• Place couscous in a bowl and rub with 1 tsp olive oil, then cover by 1/2 cm boiling water (about 400ml), stir, cover and set aside to bloom (15 minutes).
• Fluff with a fork and set aside.
• For preserved-lemon dressing, whisk ingredients in a bowl and season to taste.
• Stir dates through couscous then spoon into a serving bowl.
• Top with cauliflower, then spoon dressing over and scatter with pepita seeds and coriander.
• Easy : yum !