Cauliflower Couscous Salad

Servings: 1

Timings: 5 mins prep, 15-20 mins cooking

Normally called 'Turmeric spiced cauliflower, roasted red onion and giant couscous salad with Zhoug dressing'! Super easy and quick, a light meal in itself or served as a side dish. The oils cook the cauliflower to a gentle crispness and their flavours power through to make a very simple dish interesting


1 cauliflower cut into small florets coated in 2 tbl Turmeric Spiced coconut oil

2 x red onions cut into segments (trying to keep a little of the root on)

100g giant couscous

Half bunch coriander

Half bunch parsley

Half clove garlic

1 tbl white balsamic (or you can use a white wine vinegar and a little sugar)

1-2 tbl water


Cover the cauliflower florets in oil by melting Turmeric Spiced oil in a pan and tossing the cauliflower in (I then use this saucepan to cook the couscous in). Then tip the cauliflower onto a roasting tray with the red onions and roast for 20-30 mins @ 180 degrees

Cook couscous as per instructions

Put the coriander, parsley, finely chopped garlic, vinegar and water in the liquidiser and blitz, then season

Arrange on a platter