Cauliflower and Couscous Salad

Cauliflower and Couscous Yoghurt Dressing recipe - The Cooks Pantry


Michael Weldon



  • ½ a Cauliflower, stem removed and grated
  • 1 Packet of Ainsley Harriott’s Moroccan Medley Couscous
  • 100g roasted Almonds
  • 100g Sunflower seeds
  • 100g Pumpkin Seeds
  • 50g Sesame seeds
  • 100g dried apricots, roughly chopped
  • 1 bunch of coriander
  • 1 bunch of parsley
  • 1 bunch of mint


  • 400g Greek Yoghurt
  • 2tbs tahini
  • 1 tbs cumin powder
  • Juice of 1 lemon
  • sea salt


  • Rehydrate your couscous with boiling water and a drizzle of oil, stir through. Once rehydrated add all seed, cauliflower and apricot. Finely slice all herbs, making sure to only cut through the bunch once to avoid bruising. Add to the couscous bowl and season with olive oil and salt. Stir through and fluff the couscous if necessary. Pour onto a serving platter.
  • In a separate bowl, combine yoghurt, tahini, cumin and lemon with a whisk. Pour dressing over platter. Garnish with any remaining herbs if available.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Print Friendly, PDF & Email