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Turmeric Cauliflower and Chorizo Cous-Cous Salad
Turmeric Cauliflower and Chorizo Cous-Cous Salad

Turmeric Cauliflower and Chorizo Cous-Cous Salad

with Chickpeas and Zhoug

We love good Cauliflower & Chorizo Cous-Cous and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Cereals containing gluten
Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Chickpeas

300

Cauliflower Florets**

1

Ground Turmeric

120

Couscous

1

Chicken Stock Powder

15

Flaked Almonds

60

Chorizo

30

Dried Cranberries

1

Mint**

½

Lemon**

50

Zhoug Style Paste

Not included in your delivery

1

Olive Oil for the Dressing

240

Water

Nutritional information

Energy (kcal)745 kcal
Energy (kJ)3117 kJ
Fat32 g
of which saturates7 g
Carbohydrate79 g
of which sugars19 g
Protein29 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Bowl
Kettle
Grill Pan
Chopping Board
Fork
Knife
Plate

Instructions

Get Started
1

Preheat the oven to 220°C. Drain and rinse the chickpeas in a sieve. Pop the chickpeas and cauliflower on separate baking trays, sprinkle both with turmeric, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast cauliflower on the top shelf of your oven until golden, 18-20 mins. Roast the chickpeas on the middle shelf of your oven until slighly crispy, 5 mins. Once the chickpeas are cooked, remove from your oven and set aside to cool.

Make the couscous
2

Meanwhile, fill and boil your kettle. Put the couscous in a bowl. Put the stock powder in a measuring jug, stir in the boiling water (see ingredients for amount) and pour into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

Toast the almonds
3

Heat medium frying pan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted remove from the pan and transfer to a small bowl (no need to wash your pan).

Fry the chorizo
4

Put your frying pan back on medium high heat with a drizzle of oil (no need to wash). Once hot, add the the chorizo and fry until crispy, for 1-2 mins. Add the cranberries and fry briefly until warmed through, 1 min. Pop the chorizo and cranberries in a small bowl, along with any oil from the pan.

Finish the couscous
5

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon. Once the couscous is ready, stir with a fork to separate the grains and add the Zhoug, lemon zest and half the mint, mix well. Taste and season with salt and pepper if needed. Add a squeeze of lemon juice and the olive oil (see ingredients for amount) to the cranberry chorizo mixture. Mix together, taste and season with salt and pepper.

Put it all together
6

Divide the couscous between plates. Spoon on the roasted cauliflower and chickpeas. Drizzle the cranberry chorizo dressing and finish with a scattering of the toasted almonds and remaining mint. Serve with a lemon wedge. Enjoy!

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