Indian Spiced Cauliflower and Tahini Yoghurt Couscous Salad
For the Cauliflower
- 1 head cauliflower – thick whole slices
- 1 can chickpeas – drained
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp honey
- 2 tbsp coconut oil
For the Dressing
- 1 tbsp Tahini
- 1 cup yoghurt or coconut yogurt
- 1 lemon – zest and juice
To Serve
- ½ a bag of spinach
- 1 packet chicken and lemon couscous
- A handful of Chantal Organics Raisins
- A handful Chantal Organics Activated Almonds, roughly chopped
- A handful coriander & parsley – roughly chopped
- Preheat oven to 210C and line a baking tray with parchment.
- Drizzle with coconut oil, garam masala, turmeric and honey.
- Place the cauliflower slices over the mix and repeat the process to ensure the cauliflower slices are evenly coated.
- Bake for 30 minutes until golden. Add the chickpeas and bake for a further 10 minutes.
- In a small bowl, mix together the dressing ingredients. Set aside.
- Cook the couscous as per packet instructions.
- In a large bowl, mix together the spinach, couscous, raisins, chopped almonds and herbs. Dress with the Tahini Yoghurt Dressing.
- Serve the couscous salad topped with the baked cauliflower and chickpeas and drizzles of extra dressing. Devour!
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