Couscous with Roasted Kale and Cauliflower

I adore roasted kale, with its rich, earthy flavor and deliciously crispy texture. It's especially suited to this recipe, because it doesn’t get overpowered by the other ingredients, so it really showcases its flavor.

We spent the day at the beach yesterday so I packed a picnic and made a quinoa salad, homemade vegan sausages and this couscous dish. I have to say, it’s ranking amongst my all time favourite dishes at the moment, I really can’t get enough of it! It's so moreish! However, to make the most of it, it’s really best to serve it as soon as it’s made, while the kale is still crispy.

Combine the following ingredients in a serving dish:

2 cups of cooked couscous

1 head of cauliflower, cut into small florets and roasted with sea salt and olive oil

(roast on gas mark 7 for about 30 mins, tossing occasionally, until nicely browned)

Then mix together these dressing ingredients and stir through the dish:

2 tbsp of agave syrup

1 tbsp of apple cider vinegar

Next, add the following ingredients and mix through:

125g of kale leaves, sprinkled with sea salt and roasted in olive oil

(roast on gas mark 7 for about 7 mins. You need to stir them at this stage and roast for another 3 minutes or so, closely observing them so they don’t get too dark…you want them crispy but not burnt, there's a very fine line!)

½ cup of toasted pine nuts

(I toast them by putting them in a frying pan over a medium heat, constantly turning until they’re browned. This happens quite quickly)

I hope you love it as much as I do!