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Turmeric Cauliflower and Carrot Couscous Salad

By OcadoLife
Chef and recipe writer Keshia Sakarah is on hand to spice up easy midweek meals with this healthy, one-tray vegan salad packed with veg and spice. A feast for the eyes and the belly, her Turmeric Cauliflower and Carrot…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 400g carrots, cut into chunks
  • 1 (400g) pack cauliflower florets
  • 3 tbsp olive oil
  • 1 tsp ground turmeric
  • ½ tsp ground ginger
  • 160g couscous
  • 1 (400g) tin chickpeas, drained
  • 60g pumpkin seeds
  • ½ cucumber, cut into half-moons
  • 75g radishes, sliced

Method

5 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. In a roasting tin, toss the carrots and cauliflower with the oil, turmeric, ginger and a little seasoning; roast for 25 mins.

  2. Step 2

    Remove from the oven; add the couscous, chickpeas and 250ml of just-boiled water. Cover tightly with kitchen foil; roast for 10 mins.

  3. Step 3

    Put the pumpkin seeds on a baking tray and toast in the oven for the final 4 mins of cooking time.

  4. Step 4

    Carefully remove the foil from the veg to allow the steam to escape, and leave to cool alongside the pumpkin seeds.

  5. Step 5

    Once cooled, scatter over the pumpkin seeds, cucumber and radish; toss well. Store leftovers chilled for up to 2 days.