Roasted Cauliflower and Cashew Cous Cous Salad
I love a cous cous salad! It goes with anything, from lamb to chicken to fish. Best serves with natural yoghurt. My grandma used to always ask me how I got the cous cous so good. I told her I’d write a recipe down for her. This was probably 10 years ago. So Grandma, Here it is!
All of the flavours from the spices in this recipe really pack a punch! tickle your tongues taste buds with this one!
For more great recipes from The Fresh Life With Megan, check out her Facebook Page.
Roasted Cauliflower and Cashew Cous Cous Salad
Nutty couscous tossed with roasted cauliflower and crunchy cashews, creating a flavorful, wholesome salad perfect for lunch or a light dinner.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 Small Cauliflower, chopped into small pieces
1 cup Natural Cashews
1 tbsp Turmeric
1 tsp Cumin powder
1 tsp Sweet Paprika
2 tbsp Olive oil
1 cup Cous cous
1 cup Stock
1 tbsp Butter
1 Zucchini, grated
1/2 cups Bunch Parsley, chopped
5 Mint Leaves, chopped
1 Lemons, juiced
Directions
- Preheat the oven to 180 degrees.
- Place the chopped cauliflower and cashews on a roasting pan.
- Combine the turmeric, cumin, sweet paprika and olive oil in a small bowl to make a paste.
- Coat the cauliflower and cashews in the paste.
- Place the pan into the over for approximately 30 minutes or until cauliflower is cooked. Make sure to stir occasionally so the cashews don’t burn.
- Meanwhile cook 1 cup off the cous cous as per the packets instructions. Put the stock into the water to add more flavor to the cous cous.
- Add the butter to the cous cous and mix with a fork.
- Grate the zucchini and mix all of the ingredients together.
- Squeeze lemon over the top.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…