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Turmeric Cauliflower and Carrot Couscous Salad

Turmeric Cauliflower and Carrot Couscous Salad

By OcadoLifePublished on 17 June 2024Chef 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 Couscous Salad is bursting with colour and crunch, low in saturated fats and budget-friendly too. Swap the carrots for butternut squash or sweet potato if you like. If you’ve a lemon half going spare, squeeze over the finished traybake and add a drizzle of olive oil for a quick dressing.
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Time and servings

45 minsTotal time
4Servings
10 minsPrep time
35 minsCooking time

Ingredients

  • 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

  • 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.

  • 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.

  • Step 3

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

  • Step 4

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

  • Step 5

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