Roasted Cauliflower & Israeli Couscous Salad
with Crumbly Cheese, Toasted Almonds & Smokey Aioli
- Almond
- Milk
- Eggs
- Soy
- Gluten
We love the tender texture of Israeli couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, crumbly cheese and crisp salad leaves for a salad to remember! *This recipe is under 650kcal per serving.*
Ingredients
1 portion
cauliflower
1
onion
1 sachet
ras el hanout
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond)
1 packet
Greek salad cheese/feta cheese
(Contains: Milk)
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1
Kumara
1 packet
Israeli couscous
(Contains: Gluten)
Not included in your delivery
olive oil
½ tbs
honey
2 tsp
vinegar (balsamic or white wine)
Nutrition
You will need
Cooking Steps
Boil the kettle. Preheat the oven to 240°C/200°C fan-forced. Peel the kumara and cut into bite-sized chunks. Cut the cauliflower into small florets. Cut the red onion into wedges.
Place the kumara, cauliflower, onion and ras el hanout on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, spread out evenly, then roast until tender, 20-25 minutes. Remove the veggies from the oven and set aside to cool slightly.
While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return the couscous to the pan with a drizzle of olive oil.
In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the vinegar and honey. Season and set aside. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.
Add the mixed salad leaves, roasted veggies and cooked couscous to the dressing. Toss to combine.
Divide the roasted cauliflower couscous salad between plates. Crumble the cheese over the salad. Sprinkle with the toasted almonds and serve with the smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers praised the delicious mix of flavours, with many enjoying the spices and textures in this dish.
- Ease of prep: Some found the vegetable prep time-consuming; consider pre-chopping cauliflower for convenience.
- Suggestions: Try adding falafels or poached chicken for extra protein; some preferred balsamic dressing over the smokey aioli.
- Next-day meals: While many enjoyed leftovers, a few noted the salad didn't keep well for lunch the next day.
- Portions: Some found it filling, while others felt it was more of a side dish; consider adding protein for a heartier meal.
