Roasted cauliflower and couscous salad

Babiche Martens

A little couscous can go a long way. Prepared in minutes, it often appears on our table alongside a slow-cooked dish or as a last-minute salad. Here, I have added roasted cauliflower, dates for a little sweetness and freshly roasted peanuts. Add a bit of leftover protein from the night before, maybe shredded chicken or fried haloumi for a more substantial meal.

Ingredients

3 cups	Cauliflower, florets (Main)
2 Tbsp	Olive oil
½ tsp	Ground cumin
½ tsp	Ground coriander
2 cups	Boiling water
1 cup	Couscous, wholemeal (Main)
¾ cup	Dates, dried, cut into thirds (Main)
3 cups	Spinach, shredded
½ cup	Roasted peanuts, chopped
1	Lemon, or lime, cut into wedges

For the dressing

¼ cup	Tahini
¼ cup	Lemon juice
½ tsp	Cumin
2 tsp	Runny honey
2 Tbsp	Water, to combine

Directions

1. Preheat an oven to 180C.
2. Line an oven tray with baking paper. Spread out the cauliflower. Sprinkle with oil, cumin and coriander and toss. Place into the oven for 25 minutes until roasted. Remove and cool.
3. Place 2 cups of boiling water in a large bowl. Pour in the couscous, cover for 10 minutes then fluff with a fork.
4. When the couscous is cold, add the dates, spinach, peanuts and cauliflower, tossing together. Season, and squeeze over lemon.
5. To make the dressing, in a small jar shake together the tahini, lemon juice, cumin, honey and water until smooth. Pour over the salad and serve.

More of Angela's affordable recipes

• Vegetable, pea and ham hock soup
• Macaroni cheese