Club med couscous

Tam West

Ingredients

½	Cauliflower, sliced into thin branches (Main)
100 g	Chopped walnuts (Main)
1 drizzle	Olive oil
1 splash	Tarragon vinegar
1 pinch	Saffron, a large one
½ small	Oranges, zest and juice
1 small handful	Dates, thinly sliced
2 cups	Boiling water
1 cup	Couscous, a large one (Main)
1 Tbsp	Capers (Main)
1 small handful	Olives, black or green (Main)
2	Baby cucumber, chopped (Main)
1 small bunch	Chervil, or tarragon, chopped
⅓ cup	Natural yoghurt
2	Anchovies, or 3, crushed, plus a few optional white ones for garnish (Main)

Directions

1. Preheat oven to 200C. Toss sliced cauliflower and chopped walnuts in a little olive oil, a splash of tarragon vinegar and sea salt and pepper, and roast until coloured and crisp.
2. Place saffron, the orange zest, the dates and boiling water in a bowl. Infuse for a minute, then stir in the couscous, cover and leave for 15 minutes.
3. Uncover couscous and fluff up with fork. Mix in the cauliflower and walnuts, the capers, chopped olives, cucumber and chervil or tarragon.
4. Whisk in yoghurt with 2-3 crushed anchovies and the orange juice. Mix through the couscous and serve, garnished with a few white anchovies if wished.

More of Warren's olive, caper and anchovy Mediterranean recipes

• Anchovy mayonnaise
• Anchovy, olive and caper butter
• Green olive tapenade