Ras-El-Hanout with Saffron

Journey to Morocco with this delectable and exotic blend brimming with the flavours and aromas of the Fez Medina in the comfort of your own home.

Ras-el-hanout is a versatile go-to blend you can use on lamb, seafood, or vegetables - it’s perfect for impressing your dinner guests.

• Premium Persian Saffron, not only full of lush flavour this ancient spice has major health benefits such as boosting the immune system
• Suitable for vegetarian or non-vegetarian dishes
• Easy to open re-sealable pouch also keeps the spice blend fresh

Enjoy this delightful blend with this fresh and wholesome vegetarian recipe

Ras-el-hanout cauliflower salad with sunflower seeds on couscous

• 2 teaspoons of Ras-el-hanout + Saffron spice blend
• Half head of cauliflower, cut into thick slices (2 cm or more)
• Cooking oil of choice
• 4 unpeeled garlic cloves
• Yoghurt
• A handful of mint leaves
• Half cup sunflower seeds, toasted or untoasted
• Medium-large baking pan
• 100 g couscous

Method:

1. Preheat the oven to 180°C.
2. Lightly drizzle oil on the base and then place the sliced cauliflower into the pan, try to space it out as much as possible.
3. Place a garlic clove towards each corner of the pan.
4. Drizzle the cauliflower with oil then sprinkle the Ras-el-hanout mix on top.
5. Place into the oven and roast until golden brown - optional: toast the sunflower seeds on a separate tray.
6. When the cauliflower looks like it’s about 10 minutes away from finishing boil the jug and place 100 g couscous in a bowl.
7. Add 100 ml of boiled water to the couscous (you can also add vegetable stock to the water if you’d like some extra flavour in your couscous) Cover with a lid and allow to sit for 5 - 10 minutes, just until the couscous is soft. Use a fork to fluff the couscous up. Options: add some butter for extra flavour. Season with salt and pepper to taste.
8. Remove the cauliflower from the oven. In a bowl serve your fluffy couscous and place the cauliflower on top, sprinkle the pumpkin seeds on top.
9. Serve with a dollop of yoghurt and a couple of sprigs of mint leaves and allow your taste buds to take you away!

Tip: Experiment with different vegetables like carrots, potato and beans. Ras-el-hanout is fantastic with slow-cooked lamb, and the roasted cauliflower makes a great side!