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Turmeric Cauliflower and Chorizo Cous-Cous Salad

Turmeric Cauliflower and Chorizo Cous-Cous Salad

with Chickpeas and Zhoug

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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:GlutenCeleryNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Chickpeas

1 pack(s)

Cauliflower Florets

1 sachet

Turmeric

120 grams

Couscous

(ContainsGluten)

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 pot(s)

Flaked Almonds

(ContainsNuts)

60 grams

Chorizo

1 bag(s)

Mint

½ unit(s)

Lemon

1 sachet

Zhoug Style Paste

1 tbsp

Olive Oil for the dressing

1 pack(s)

Dried Cranberries

Not included in your delivery

240 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3117 kJ
Energy (kcal)745 kcal
Fat32.0 g
of which saturates7.0 g
Carbohydrate79 g
of which sugars19.0 g
Protein29 g
Salt3.48 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Sieve
Bowl
Kettle
Frying Pan
Cutting board
Fork
Knife
Plate
Instructionsarrow up iconarrow up icon
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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.

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.

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).

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.

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.

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!