Warm cauliflower couscous salad with mild harissa roasted carrots, sautéed peas, and lemon yogurt with pistachios

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the carrots with the mild harissa, 1 1/2 tablespoons olive oil, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 20 to 22 minutes, stirring halfway through, until tender and lightly caramelized.

2. 2

   While the carrots roast, make the sauce by mixing the Greek yogurt, lemon zest, 2 tablespoons lemon juice, 1 grated garlic clove, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and a little black pepper. Chill until needed.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and the chopped garlic clove, and sauté for 2 to 3 minutes until fragrant and just tender.

4. 4

   Add the riced cauliflower to the skillet with the onion and garlic. Season with 1/4 teaspoon salt and cook for 4 to 5 minutes, stirring, until just tender but not soft, with a light couscous-like texture.

5. 5

   Stir the peas into the skillet and cook for 2 more minutes until heated through and bright green. Turn off the heat and add the fresh parsley, fresh mint, and half of the pistachios. Mix well.

6. 6

   Transfer the cauliflower and pea mixture to a serving platter. Spoon the hot roasted carrots and any roasted red onion from the tray over the top. Add dollops of the lemon yogurt sauce across the salad.

7. 7

   Finish with the remaining pistachios, a final drizzle of the remaining olive oil, and black pepper to taste. Serve the salad warm.

8. 8

   For a brighter finish, squeeze a few extra drops of lemon over the salad just before serving to lift the cauliflower, carrots, and herbs.