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Bombay cauliflower couscous salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try this irresistible Bombay spiced cauliflower couscous salad for a delicious and light meal option!
Ingredients:
  • 2 x 260g pkts Bombay Style Cauliflower Roasting Kit
  • 60ml olive oil
  • Pinch of salt
  • 250g pearl couscous
  • 21.00 gm lemon juice
  • 1 zucchini, thinly sliced lengthways
  • 250g haloumi, sliced
  • 125g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 82.50 ml coriander leaves
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 180°C and while it's heating up, take out the dressing and currant sachets from the cauliflower trays and set them aside. Drizzle 1 tablespoon of oil over the cauliflower in the trays, sprinkle with salt, and roast for about 15 minutes until golden brown.
  • While the couscous is cooking in boiling water for 5 minutes or until just tender, drain it well. Then, transfer the couscous to a large heatproof bowl and mix in the lemon juice and remaining oil.
  • Preheat a greased chargrill or non-stick frying pan over medium-high heat. Grill the zucchini and haloumi for 2 minutes on each side, or until they are golden brown.
  • Combine the tomato and onion with the couscous, cauliflower, and reserved currants in a bowl. Gently toss everything together. Arrange the mixture on a serving platter with the zucchini and haloumi. Top with coriander and drizzle with reserved dressing. Serve with lemon wedges.

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