- 1 small cauliflower, small leaves attached, cut into 4 wedges
- 1-2 tbsp rose harissa paste
- 1 red onion, cut into 6 wedges
- 150g reduced fat crème fraîche (or soured cream or yogurt)
- 1 small ripe avocado, roughly cut into chunks
- 30g chopped soft herbs (like mint, parsley and chives)
- 2 tbsp capers
- 2 tbsp lemon juice
- 2 anchovy fillets
- 250g couscous cooked
- Mixed salad leaves to serve
Heat/light the barbecue and spread the coals in an even layer.
Rub the cauliflower all over with the harissa, season with salt and pepper
Barbecue with the onion wedges with the lid shut for 20-30 minutes, turning, until the vegetables are charred and tender.
Meanwhile, put the crème fraîche, avocado, herbs, capers, lemon juice, anchovies, some salt and a grind of black pepper in a mini processor or blender and whizz to make a green sauce.
Serve the warmed couscous on 2-3 plates (or on a platter) with the cauliflower and the onions. Drizzle the green sauce over the top and add a handful of salad leaves.