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!
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.
Ingredients
1
Chickpeas
300
Cauliflower Florets
1
Ground Turmeric
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Chicken Stock Powder
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
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
Utensils
Instructions
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.
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.
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).
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.
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.
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!
