Spiced Roast Cauliflower and Pearl Couscous Salad recipe | ColesColes

Step 1

Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower and pumpkin in a large bowl. Drizzle with 1 tbs oil. Sprinkle with cumin, coriander, turmeric and cinnamon. Season. Toss to combine. Arrange over lined tray. Bake, turning occasionally, for 30 mins or until tender.

Step 2

Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water. Drain well. Transfer to a bowl.

Step 3

Add cauliflower mixture to couscous with pomegranate or cranberries, orange juice, orange rind, mint and coriander. Drizzle with remaining oil. Season and toss to combine. Transfer to a serving platter and sprinkle with fetta to serve.