timer icon
20 • minutes
food icon
4 • people
difficulty icon
Average

Indian Spiced Cauliflower and Tahini Yoghurt Couscous Salad

5/5 (1)

Ingredients

  • For the Cauliflower
  • tick 1 head cauliflower - thick whole slices
  • tick 1 can Chantal Organics Chickpeas - drained
  • tick 1 tsp garam masala
  • tick 1 tsp turmeric powder
  • tick 1 tsp honey
  • tick 2 tbsp Chantal Organics Coconut Oil - melted
  • For the Dressing
  • tick 1 tbsp Chantal Organics Tahini Hulled
  • tick 1 cup yoghurt or coconut yogurt
  • tick1 lemon - zest and juice
  • To Serve
  • tick ½ a bag of spinach (we love The Fresh Grower)
  • tick 1 packet chicken and lemon couscous (we love Diamond)
  • tick A handful of Chantal Organics Raisins
  • tick A handful Chantal Organics Activated Almonds, roughly chopped
  • tick A handful coriander & parsley - roughly chopped (we love Superb Herb)

instructions

  • Step 1.

    Preheat oven to 210C and line a baking tray with parchment.

  • Step 2.

    Drizzle with coconut oil, garam masala, turmeric and honey.

  • Step 3.

    Place the cauliflower slices over the mix and repeat the process to ensure the cauliflower slices are evenly coated.

  • Step 4.

    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.

  • Step 5.

    Cook the couscous as per packet instructions.

  • Step 6.

    In a large bowl, mix together the spinach, couscous, raisins, chopped almonds and herbs. Dress with the Tahini Yoghurt Dressing.

  • Step 7.

    Serve the couscous salad topped with the baked cauliflower and chickpeas and drizzles of extra dressing. Devour!

Chantal Organics Products used

plow-left
Coconut Oil Deodorised/Neutral
plow-left
Tahini Hulled
plow-left
Activated Almonds
plow-left
Raisins

Other recipes you may like

rec
Pad Thai salad
A light, crunchy and deliciously fresh take on a classic favourite from the lovely Buffy-Ellen of Be Good Organics.
rec
Spicy Mexican Rice & Eggs
Need a hearty breakfast or an easy lunch? Then make our flavoursome spicy Mexican rice and eggs. It’s packed with delicious protein and punchy flavours.
rec
Tempeh Gado Gado
We’re totally in love with this tempeh gado gado. Gado gado is an Indonesian salad of lightly cooked vegetables, boiled egg and tofu/tempeh with peanut sauce. It’s quick and healthy for a midweek dinner – though we’ll happily eat it every day of the week! Serve with your prefered steamed veggies.


5/5 (1)


What do you think about this recipe?



Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration


Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration