A wonderful couscous and cauliflower salads recipe with Mediterranean flavours topped-up with with chickpeas to add a lovely crunch. Grab a fork and dig in!

All you will need is:

Lamb Brand Mixed Herbs, pinch

Lamb Brand Couscous, 150g

Lamb Brand chickpeas, 100g

Fresh Cauliflower, cut into florets 500g

Olive oil, 2 tbsp

Tomato paste, 1 tbsp

Fresh herbs, finely chopped 1 tbsp

Orange Zest, grated

For the dressing:

Lamb Brand Parsley, 1 tbsp.

Lamb Brand Salt and Pepper

Olive oil, 2 tbsp

Orange juice, 1 tbsp.

Tomato paste, 1 tspn.

Stevia, pinch 

All you have to do is:

1. Soak the chickpeas overnight. Add 1/4 teaspoon of bicarbonate of soda to speed up the cooking process. When they are cooked, drain the water well.
2. In the meantime, steam the cauliflower florets. Then transfer them to an oven proof dish lightly brushed with olive oil. Brush the florets lightly with olive oil and bake in a hot oven at 220C for 10 minutes until the tips of the florets start to crust.
3. Prepare the couscous following the instructions on the pack.
4. Prepare the dressing by whisking together the olive oil, orange juice, tomato paste, stevia, salt and pepper.
5. Begin to arrange the salad by adding half the chickpeas to the cauliflower to the couscous and mixing gently. Be careful not to break up the ingredients. Add the fresh and dry herbs, the grated citrus zest and mix. Add the half the dressing and mix. Allow the mixture to rest for 15 minutes for the vegetables to absorb all the juices and flavours.
6. Pile up the couscous mixture onto the serving dish. Add the dressing. Top the salad with the remainder of the cauliflower and chickpeas.
7. Garnish with chopped parsley and grated citrus zest.