recipes
Moroccan-style roasted cauliflower and chickpea couscous salad
2025-01-03
Ingredients
For the chickpeas and cauliflower
300g cauliflower, cut into small florets
250g cooked chickpeas (Fiamma – Lamb brand)
2 tbsp olive oil (Borges)
½ tsp salt
2 tsp cumin
2 tsp smoked paprika
½ tsp chilli powder
1 tsp ras-il-hanout
You will also need
½ red onion, finely diced
2 tbsp of each finely chopped parsley and mint
2 inch piece cucumber, finely diced
2 cloves garlic, finely chopped
Juice ½ lemon
2 tbsp olive oil (Borges)
Salt and pepper to taste
200g cooked lemon couscous (Lamb brand)
Kernels ½ pomegranate
Method
Start this recipe by mixing the chickpeas and cauliflower in a large bowl with the oil to coat. Add in the spices, coat all over and transfer to a large baking tray and spread out. Roast in the oven at 200`c for 20-25 minutes. Meanwhile, make a tabbouleh by placing the red onion, parsley, mint, cucumber, garlic, lemon juice and olive oil in a bowl and season well with salt and pepper. Mix together well. To put this dish together, spoon the couscous into 2 deep plates. Spoon over the tabbouleh, followed by the roasted cauliflower and chickpeas. Finish off with the pomegranate kernels and a squeeze of lemon juice.
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