Recipe for couscous salad with roasted cauliflower and tomatoes

You can season this couscous salad with the combination of pepper oil and pomegranate vinegar.

Ingredients

• 3 tbsp Extra virgin olive oil
• 2 tbsp olive oil
• 2 tbsp pomegranate cider vinegar
• 250 g cauliflower
• 30 g parsley
• 50 g couscous
• 10 cherry tomatoes
• 10 (Kalamata) olives
• 2 tbsp Kalamata Olive &Fig Delicacy
• glass jar

Preparation
Preheat the oven to 200°C and wash all fresh ingredients. Cut the cauliflower into florets and toss them with two tablespoons of extra virgin olive oil. Spread the cauliflower on a baking tray lined with baking paper and place the cherry tomatoes in an oven dish. Roast the cauliflower and cherry tomatoes in the oven for 20 minutes.

Cook the couscous according to package instructions and finely chop the parsley. Pit the olives and cut them in half. Mix 1 tablespoon of extra virgin olive oil with 2 tablespoons of olive oil and 2 tablespoons of pomegranate cider vinegar. Pour this mixture into a glass jar and then fill the jar with cauliflower, olives, parsley, couscous, Kalamata Olive &Fig Delicacy and cherry tomatoes one after the other.

Enjoy your meal!

Recipe &Image:Oil &Vinegar, specialist in olive oil &vinegar