Roasted cauliflower and couscous salad
( SERVES 4 )
Photo by Babiche Martens
A little couscous can go a long way. Prepared in minutes, it often appears on our table alongside a slow-cooked dish or as a last-minute salad. Here, I have added roasted cauliflower, dates for a little sweetness and freshly roasted peanuts. Add a bit of leftover protein from the night before, maybe shredded chicken or fried haloumi for a more substantial meal.
|3 cups||Cauliflower, florets|
|2 Tbsp||Olive oil|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|2 cups||Boiling water|
|1 cup||Couscous, wholemeal|
|¾ cup||Dates, dried, cut into thirds|
|3 cups||Spinach, shredded|
|½ cup||Roasted peanuts, chopped|
|1||Lemon, or lime, cut into wedges|
For the dressing
- Preheat an oven to 180C.
- Line an oven tray with baking paper. Spread out the cauliflower. Sprinkle with oil, cumin and coriander and toss. Place into the oven for 25 minutes until roasted. Remove and cool.
- Place 2 cups of boiling water in a large bowl. Pour in the couscous, cover for 10 minutes then fluff with a fork.
- When the couscous is cold, add the dates, spinach, peanuts and cauliflower, tossing together. Season, and squeeze over lemon.
- To make the dressing, in a small jar shake together the tahini, lemon juice, cumin, honey and water until smooth. Pour over the salad and serve.
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