Curried Couscous, Cauliflower And Chickpea Salad
Perfect to serve with grilled sausage and chicken or simply as a main dish, this salad will not leave you uninterested! Full of textures, flavors and colors, this refreshing and exotic combination will surely become a favorite.
Ingredients
- 2 cups couscous you can substitute quinoa
- 2 1/2 cups boiling water
- 3 tbsp. of extra virgin olive oil
- 1/2 tsp. salt
- 1 can of chickpeas rinsed, drained
- 2 cups cauliflower into small florets
- 2 tsp. sweet curry powder
- 1/2 tsp. Hungarian paprika
- 1/2 tsp. turmeric
- 1/2 cup raisins
- 1 cup boiling water
- 3/4 cup toasted sliced almonds
- 1 apple diced
- 2 cups watercress
- 1 bunch chopped fresh mint
- Salt and pepper to taste
- Dressing
- Juice of one orange
- Juice of one lemon
- 1/3 cup extra virgin olive oil
- Zest of one lemon about 1 tbsp.
- Salt and pepper to taste
Instructions
- Rehydrate the raisins with a cup of hot water.
- Meanwhile, in a large bowl, add the couscous and cover with boiling water along with 1 tbsp.
- of oil and 1/2 tsp.
- of salt.
- Cover with plastic wrap and let rest for 20 minutes.
- Over high heat in a skillet, toast the cauliflower florets and chickpeas in 2 tbsp.
- of olive oil for about 5 minutes, stirring.
- Once the color is equal on all sides, add the spices (curry, paprika and turmeric), reduce heat and cook for 5 minutes.
- Season and remove from heat.
- Then, with a fork, fluff the cooked couscous.
- Add the dressing and mix well.
- Stir in the cauliflower and chickpea mixture, rehydrated raisins, almonds, mint and diced apple.
- Stir well.
- Add the watercress to the very end and serve.