Indian spiced cauliflower and tahini yoghurt couscous salad

Subtly spiced cauliflower and chickpeas mixed with fresh spinach, couscous, raisins, almonds and fresh herbs then lathered in tahini yoghurt. This is the perfect warm winter salad to feed the whole family.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Salad
Servings 4 people


For the cauliflower

For the dressing

To Serve


  • Preheat oven to 210°C and line a baking tray with parchment.
  • Drizzle with coconut oil, garam masala, turmeric and honey.
  • Place the cauliflower slices over the mix and repeat the process to ensure the cauliflower slices are evenly coated.
  • Bake for 30 minutes until golden. Add the chickpeas and bake for a further 10 minutes.
  • In a small bowl, mix together the dressing ingredients. Set aside.
  • Cook the couscous as per packet instructions.
  • In a large bowl, mix together the spinach, couscous, raisins, slithered almonds and herbs.Dress with the Tahini Yoghurt Dressing.
  • Serve the couscous salad topped with the baked cauliflower and chickpeas and drizzles of extra dressing. Devour!
Keyword vegetarian
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