Turmeric Cauliflower and Carrot Couscous Salad
By OcadoLife
Published on 17 June 2024
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 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.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.