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!
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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.
Very tasty, thankyou!