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Coronation cauliflower and couscous salad

A light and spicy dish, perfect for a healthy lunch or evening meal. Its spices, mango chutney and flaked almonds nod to the classic coronation chicken dish created for the crowning of Queen Elizabeth II.

  • 20 minutes prep. time
  • 25–30 minutes cooking time
  • Serves 4
  • Salads & light bites, Vegetarian & vegan
Coronation cauliflower and couscous salad, with golden spiced cauliflower chunks on couscous, scattered with mint leaves
A satisfying, spicy salad | © National Trust Images/William Shaw


For the spice paste

  • 1 tsp each ground turmeric, ground ginger and ground cumin
  • Pinch of salt
  • Pinch of ground black pepper

For the couscous:

  • 1 cauliflower, chopped into bitesized pieces
  • 200g couscous
  • 200ml boiling water
  • Juice and zest of ½ a lime
  • Pinch of salt
  • 50g mango chutney
  • 10g fresh mint, finely chopped
  • 10g fresh coriander, finely chopped
  • 2 mixed peppers, deseeded and finely diced
  • ½ a red onion, finely diced
  • 100g sultanas

To serve

  • 120g mixed salad leaves
  • 50g flaked almonds


Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4). Make the spice paste by putting all the spice paste ingredients into a large bowl and combining with 50ml water until you have a paste.

Step 2

Tip in the chopped cauliflower and mix until the spice paste has coated it all.

Step 3

Tip the spicy cauliflower mix into an oven tray and roast for 25–30 minutes until tender and starting to crisp and colour. Remove from the oven and cool.

Step 4

Place the couscous in a bowl and cover with the boiling water. Mix gently and then leave to stand for 10 minutes until the couscous is tender and all the liquid is absorbed.

Step 5

Add all the remaining couscous ingredients to the bowl, along with the roasted cauliflower, and stir gently with a fork.


Step 6

To serve

Place some salad leaves into each bowl, spoon on some of the cauliflower and couscous mix and top with flaked almonds.

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