We love the tender texture of pearl couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, creamy goat cheese and fresh salad leaves and this is a salad to remember!
Souk Market spice blend(May be presentGluten)
marinated goat cheese(ContainsMilk)
pearl couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya, Sulphites)
flaked almonds(ContainsTree Nuts)
mixed salad leaves
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size to ensure that they cook in the allocated time.
Place the sweet potato, cauliflower, red onion, Souk Market spice blend, a drizzle of oil from the marinated goat cheese tub and a generous pinch of salt and pepper on an oven tray lined with baking paper. Toss to combine, then roast for 20-25 minutes, or until tender. Set aside to cool slightly.
While the veggies are roasting, bring the water to the boil in a medium saucepan. Add the pearl couscous to the saucepan of boiling water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Cover with a lid and reduce the heat to low. Cook for 8-10 minutes, or until just tender. Remove from the heat and allow to cool slightly with the lid off.
In a large bowl, combine some oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine, then set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, for 2-3 minutes, or until golden
Add the mixed salad leaves, slightly cooled roast veggies and pearl couscous to the large bowl with the dressing and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.