Roasted and spiced cauliflower salad with crunchy chickpeas, flaked almonds, sweet raisins and a creamy tahini and lemon dressing. This comes together in less than half an hour, is packed with 20g of protein and is perfect for lunchboxes and meal prepping for the week ahead. Have by itself or as a side with grilled chicken or salmon.
Time to prep : 10 minutes
Time to cook : 25 minutes
Serves : 4
Ingredients
1 medium cauliflower head, cut into florets
1 x 400g tin of chickpeas in water, rinsed and drained
2 tbsp olive oil
1 tbsp turmeric
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
180g uncooked giant couscous, rinsed*
1 vegetable stock cube*
60g raisins
40g flaked almonds
Large handful of mint, chopped
Large handful of parsley, chopped
Dressing
4 tbsp tahini
1 lemon, juiced
2 tbsp maple syrup
2 tbsp water
Salt and pepper, to season
Method
Pre-heat a fan oven to 220ºC.
Add the cauliflower florets and drained chickpeas to a large mixing bowl and add in the olive oil, turmeric, cumin, coriander and salt. Mix together using a tablespoon (you can use your hands but turmeric can stain the skin). Once mixed, tip into a roasting tin and roast for 20 - 25 minutes until the cauliflower is golden and tender when pricked with a fork and the chickpeas are golden and crispy.
Whilst the cauliflower and chickpeas are in the oven, boil the kettle and pour 270ml of boiled water into a measuring jug with the stock cube. Stir until the stock cube has dissolved and then pour the liquid into a small saucepan. Add in the rinsed couscous and bring to a boil, then reduce to a simmer and put the lid on the saucepan (if you have one). Cook for about 10 minutes, stirring occasionally, until all of the liquid has been absorbed. Set to one side to cool.
To make the dressing, add the tahini, lemon juice, maple syrup and water to a small jar and whisk together with a fork until smooth. Season with salt and pepper.
To assemble the salad, fluff the cooked couscous up with a fork so that it doesn't stick together and add into a bowl. Add in the roasted cauliflower and chickpeas, flaked almonds, raisins and chopped herbs. Pour over the dressing and mix everything together well.
Nutritional Information
(per serve)
590 calories
24g fat, 65g carbs, 20g protein
Good to know:
Giant couscous can also be called 'pearl' or 'Israeli' couscous and it's larger and paler in colour than regular couscous which is smaller and yellow, but can also be used. Rinse the couscous in a fine mesh sieve under cold running water before using.
If you don't have a vegetable stock cube, you can use 270ml of regular water seasoned with 1/2 tsp of salt. You can also use any other flavoured stock cube.
To make this gluten free, use quinoa instead of couscous.
This salad stores really well in the fridge for up to 4 days with no need to store the salad dressing or any ingredients separately.
Vegan.