Cauliflower Couscous Salad

This couscous dish is bursting with minerals including iron, magnesium and zinc. A lack of iron in the diet can lead to tiredness and fatigue.


Serves 2
adults
336
Kcals
per serving

5 Mins
prep

17 Mins
cooking

Recipe
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Ingredients

1 pack store-bought cauliflower couscous (350g)
Cashew nuts (50g)
Frozen peas (150g)
Green beans, trimmed and chopped into small pieces (100g)
Chives, finely chopped (5g)
Coriander, finely chopped (10g)
9 leaves fresh mint, torn (5g)
Half lemon, zested and juiced (40g)
1 tbsp extra virgin olive oil (15ml)
Pinch of salt
Pinch of ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Line a baking tray with greaseproof paper. Spread the cauliflower couscous in a thin layer across the sheet and roast for 15 minutes until lightly golden. Remove from the oven and leave to cool.
  3. While the couscous is cooking, place the cashew nuts on a baking tray and roast in the oven for 10 minutes until lightly browned. Remove from the oven and cool completely. Once cooled, transfer to a plastic bag and roughly crush using a rolling pin.
  4. Bring a small saucepan of water to the boil and add the peas and beans. Cook for 2 minutes then drain and cool under cold running water.
  5. To prepare the salad, add the cauliflower couscous to a large bowl along with the remaining ingredients and combine well.
  6. Divide the mixture between two plates and serve.
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Nutritional information per serving

336kCal, 1397kJ
16.4g
22.2g
4g
18.9g
9g
11.9g
63.5mg

© The Vegetarian Society