Spiced cauli ower and couscous salad

SERVES 4 PREP AND COOK TIME 40 MINUTES

cup (80ml) extra virgin olive oil 2 teaspoons brown mustard seeds 2 teaspoons nigella seeds 1 teaspoon ground turmeric 1 teaspoon garam masala 1 teaspoon sea salt

½ teaspoon ground white pepper 800g cauliflower, cut into small florets 2 medium (340g) red onions, cut into thin wedges

1 cup (200g) couscous

1 teaspoon butter

1 bunch coriander, leaves picked and stalks chopped finely

1 cup mint leaves

2 tablespoons lemon juice 1 Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. 2 Combine the olive oil and spices into a large bowl; stir to combine. Add the cauliflower and onion and toss to coat. Transfer to the lined baking tray, season well with sea salt and freshly ground black pepper. Roast for 40 minutes or until the cauliflower is crisp and golden.

3 Meanwhile, put the couscous and butter into a medium bowl and cover with ¾ cup (180ml) of boiling water. Cover and stand for 10 minutes. Using a fork, break up the couscous to separate the grains.

4 In a large bowl, combine the couscous, cauliflower mixture, coriander leaves and stems, mint leaves and lemon juice. Gently toss to combine before transferring to a serving plate. Not suitable to freeze or microwave.