Roasted Cauliflower and Cashew Cous Cous Salad
I love a cous cous salad! It goes with anything, from lamb to chicken to fish. Best serves with natural yoghurt. My grandma used to always ask me how I got the cous cous so good. I told her I’d write a recipe down for her. This was probably 10 years ago. So Grandma, Here it is!
All of the flavours from the spices in this recipe really pack a punch! tickle your tongues taste buds with this one!
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Method
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Preheat the oven to 180 degrees.
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Place the chopped cauliflower and cashews on a roasting pan.
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Combine the turmeric, cumin, sweet paprika and olive oil in a small bowl to make a paste.
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Coat the cauliflower and cashews in the paste.
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Place the pan into the over for approximately 30 minutes or until cauliflower is cooked. Make sure to stir occasionally so the cashews don't burn.
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Meanwhile cook 1 cup off the cous cous as per the packets instructions. Put the stock into the water to add more flavor to the cous cous.
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Add the butter to the cous cous and mix with a fork.
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Grate the zucchini and mix all of the ingredients together.
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Squeeze lemon over the top.