This salad is delicious!! It works perfectly on it’s own or as a side for some fish.
Prep time: 15 mins | Cook time: 25 mins | Serves: 6
What you will need:
- 1x Medium cauliflower, cut into florets
- 3x tbsp EVOO
- 1x tsp Ground coriander
- ¾ tsp Ground turmeric
- 1 tsp Salt
- ½ tsp Black pepper
- 1 ½ Cup water
- 1x Cup uncooked pearl couscous
- 1x Can chickpeas, rinsed and drained
- ⅓ Cup raisins
- ¼ Cup mint leaves, roughly chopped
- ⅓ Cup parsley, roughly chopped
- A handful of goats cheese
Lemony Paprika Dressing
- ⅓ Cup EVOO
- 2x tbsp Parsley, finely chopped
- 2x tbsp Lemon juice
- 1x Garlic clove, minced
- ¾ tsp Paprika
- ½ tsp Ground cumin
- ¼ tsp Salt
Method
- Preheat your oven to 200°C and line a baking tray with baking paper
- In a large bowl, add the cauliflower florets, 3 tbsp olive oil, coriander, turmeric, ½ tsp salt and black pepper and toss to combine
- Transfer to the baking tray, spread in an even layer, and roast for about 30 minutes, tossing once halfway through, until golden and crispy
- Bring the water in a pot to boil. Add the couscous and remaining ½ tsp salt, return to boil and then reduce heat to low, cover with a lid and allow to simmer until the liquid is absorbed. About 15 minutes
- Drain any excess water and add stir in the chickpeas
- To prepare the dressing, combine the parsley, lemon juice, garlic, paprika, cumin, and salt in a small bowl. Drizzle in some olive oil, whisking constantly with a fork until it is combined
- In a large bowl, add the couscous and chickpea mixture, roasted cauliflower, almonds, raisins, mint, parsley and sprinkle over some goats cheese
- Add the dressing and stir to combine
- Enjoy!
Credit to @dishingouthealth for the original version of this recipe.
