Ingredients
- ¾ cup couscous
- 1 cup boiling water
- 1 knob butter
- 400g cauliflower, cut into florets
- ½ small red onion, halved, thinly sliced
- 55g dates, chopped
- 75g almonds, toasted, roughly chopped
- 1/3 cup parsley, chopped
- 1/3 cup mint, chopped
- 75g feta
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon pomegranate molasses
- 1 clove garlic, minced
TZATZIKI
- ½ cup grated cucumber
- 3/4 cup Greek yoghurt
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped mint leaves
GRILL STICKS
- 2 packs Meat Street Lamb Grill Sticks
Method:
Put the couscous into a heat-proof bowl, pour over the boiling water and add in the butter then stir well, cover and leave for 5 minutes. Remove the cover and fluff the couscous up with a fork. Leave to cool while you prepare the rest of the salad.Steam the cauliflower until just cooked through then run under cold water to stop it cooking. Drain well then chop finely and put into a salad bowl. Add in the onion, dates, almonds, parsley, mint and feta and finally the couscous then mix well.
Pour the olive oil, vinegar and molasses into a small jar, add in the garlic and season well with sea salt and freshly ground black pepper then put on the lid and shake to combine. Then pour the dressing over the salad and mix well.
Squeeze the liquid out of the grated cucumber and put into a bow along with the yoghurt, garlic, sea salt, lemon zest and mint and mix well to combine.
Cook the kebabs as per packet instructions (we cooked ours on a grill plate to get the lovely char-grilled lines) then serve with the salad and the tzatziki.
