We’re in between seasons here in Belfast. The sun is out, and it feels like it should be spring, but the temperature still screams winter if you ask me. I’m at that point in the year where I’d really love to be able to leave the house without a coat and scarf. We’re not quite there… but it’s close! Surely!
Anyway, seeing the sun and the promise of spring temperatures on the horizon has me hankering for some lighter fare, inspired by climes far warmer than this. But, it still needs to feel warming. We’re not quite at the point where I can whip together a cold tomato salad and feel fulfilled!
This dish is the perfect little remedy for precisely this kind of craving! The roasted cauliflower is lightly spiced and roasted – just the way I like it – and the cous cous has bags of flavour with pops of sweet raisins, earthy chickpeas, toasted almonds and fresh coriander. It’s hits all the right notes for me.
Want to know my favourite part of this dish? It’s bloomin’ simple to throw together. It’s so hands-off requiring very little from you, besides some chopping and mixing. Trust me, you’re going to want to add this one to your midweek dinner rotation. Enjoy!
Spiced Cous Cous Salad with Roasted Cauliflower
Serves 6
Ingredients
3 tbsp Olive Oil
1 head Cauliflower, cut into florets
1 Onion, diced
1 1/2 cups Cous Cous
1 Vegetable Stock Cube
750ml Boiling Water
1 x 400g tin Chickpeas, drained
3 tsp Cumin
2 tsp Ground Coriander
1 tsp Turmeric
1/2 cup Raisins
1/2 cup Almonds, rough chopped
1 bunch coriander, leaves removed and rough chopped
For the Cucumber & Mint Yoghurt:
1/4 cup Soy Yoghurt
1/4 Cucumber, diced finely
1 tsp Mint Sauce
Method
- Preheat oven to 200 degrees celsius
- Toss cauliflower florets in 2 tbsp Olive Oil, 1 tsp cumin, and 1 tsp ground coriander. Spread out on baking sheet and place in oven. Roast for 30-40 minutes.
- Meanwhile, over a medium-high heat add the remaining 1 tbsp of olive oil to a large saucepan. Once hot, add onions and cook until translucent.
- To the onions, add the remaining 2 tsp cumin, 1 tsp ground coriander, and turmeric along with a pinch of salt. Cook for 1-2 minutes until fragrant.
- Next, pour in the 750ml of boiling water, then sprinkle over the stock cube and add cous cous. Remove from the heat and set aside until cous cous has soaked up all the liquid.
- In a small frying pan, toast the chopped almonds over a medium heat for about 5 minutes – or until they start turning golden. Remove from heat and set aside.
- Stir the chickpeas, almonds, raisins, coriander, and roasted cauliflower through the cous cous until everything is combined well.
- Serve it up with the cucumber and mint yoghurt!
To make the Cucumber & Mint Yoghurt – combine all the ingredients in a small bowl!
Ready for Pinning!
