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Curried Cauliflower Salad with Pearl Couscous & Tahini Dressing

This filling curried cauliflower salad with pearl couscous, fresh herbs, toasted almonds, dried cranberries and lentils is a balanced, nourishing healthy lunch or side dish. It is a delicious combination of sweet, spicy and tangy flavours.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 people
Author: Liz Douglas - Glow Diaries

Ingredients

Spiced cauliflower and chickpeas

  • 1 medium cauliflower cut into florets
  • 3 tbsp extra virgin olive oil
  • 2 tsp curry powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp chili powder (optional)

Pearl couscous salad

  • 1 cup dry pearl couscous
  • 2 cups vegetable broth
  • ½ red onion thinly sliced
  • ½ cup fresh parsley roughly chopped
  • ½ cup almonds roughly chopped and toasted

Creamy tahini dressing

  • ¼ cup tahini hulled
  • 1 lime juiced
  • 2 tbsp water
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • salt and pepper to taste

Instructions

  • Preheat the oven to 390°F (200°C).
  • Prepare Cauliflower: In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
  • Roast Cauliflower: Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
  • Cook Couscous: In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
  • In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
  • Prepare Creamy Tahini Dressing: In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
  • Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
  • Garnish with toasted almonds and serve.