Cauliflower couscous salad

Cauliflower couscous salad

Perfectly balanced salad.

PREP TIME 25 min | COOK TIME 5 min | SERVES 4 

INGREDIENTS

Cauliflower couscous

• 1 kg cauliflower, cut into florets
• 1 tsp sea salt flakes
• 300 g frozen peas
• 300 g snow peas
• 1 cup mint leaves, chopped 
• 1 cup coriander leaves, chopped coarsely
• 1 cup parsley, chopped, plus extra to serve
• ⅓ cup pistachios, chopped 
• 1 tsp finely grated lemon zest 
• 2 tbsp lemon juice
• ¼ cup olive oil
• 4 boiled

Mint yoghurt sauce

• ½ cup greek/plain yoghurt
• 2 tbsp chopped mint leaves
• 1 tbsp lemon juice

METHOD

For the yoghurt mint sauce

COMBINE all the ingredients together in a bowl and mix well. Season to taste.

For the cauliflower couscous 

WORKING in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer into a double lined clean tea towel, squeeze all the liquid out of the cauliflower.

COOK peas and snow peas in a pot of boiling water for 2 minutes. Drain and transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways.

TRANSFER cauliflower couscous to a bowl; and fluff with a fork. Add herbs, both peas, pistachios and lemon zest, mix until well combined.

WHISK lemon juice and oil together in a bowl until well combined; season to taste. 

DRIZZLE the dressing over the cauliflower couscous and gently mix. Top salad with halved boiled eggs. Spoon over the mint yoghurt sauce and scatter with extra parsley leaves. Season to taste.

FOOD TEAM TIP: Wringing the cauliflower gives it a fluffy texture and amplifies its nutty flavour.

Print Recipe

Cauliflower couscous salad

Prep Time: 25 minutes – Cooking Time: 5 minutes

Ingredients

• Cauliflower couscous
• 1 kg cauliflower, cut into florets
• 1 tsp sea salt flakes
• 300 g frozen peas
• 300 g snow peas
• 1 cup mint leaves, chopped 
• 1 cup coriander leaves, chopped coarsely
• 1 cup parsley, chopped , plus extra to serve
• ⅓ cup pistachios, chopped 
• 1 tsp finely grated lemon zest 
• 2 tbsp lemon juice
• ¼ cup olive oil
• 4 boiled
• Mint yoghurt sauce
• ½ cup greek/plain yoghurt
• 2 tbsp chopped mint leaves
• 1 tbsp lemon juice

Instructions

1

For the yoghurt mint sauce

2

Combine all the ingredients together in a bowl and mix well. Season to taste.

3

For the cauliflower couscous 

4

Working in batches, process cauliflower and salt until it resembles a couscous-like consistency. Transfer into a double lined clean tea towel, squeeze all the liquid out of the cauliflower.

5

Cook peas and snow peas in a pot of boiling water for 2 minutes. Drain and transfer to a bowl of iced water; drain. Slice snow peas thinly lengthways.

6

Transfer cauliflower couscous to a bowl; and fluff with a fork. Add herbs, both peas, pistachios and lemon zest, mix until well combined.

7

Whisk lemon juice and oil together in a bowl until well combined; season to taste. 

8

Drizzle the dressing over the cauliflower couscous and gently mix. Top salad with halved boiled eggs. Spoon over the mint yoghurt sauce and scatter with extra parsley leaves. Season to taste.

Made this cauliflower couscous salad? Tag us @foodandhomesa #cookingwithFH on Instagram

ALSO SEE: Chicken tikka with cauliflower rice

https://www.foodandhome.co.za/on-shelf/chicken-tikka-with-cauliflower-rice

Feature image: Are Media

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.