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20 • minutes
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4 • people
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Indian Spiced Cauliflower and Tahini Yoghurt Couscous Salad

5/5 (1)


  • 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)


  • 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

Coconut Oil
Tahini Hulled

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