Mexican Cauli Couscous Salad

Loaded with tangy flavour. Recipe courtesy of Erica Koskella, Ormeau State School.

Mexican Cauli Couscous Salad
Total time:
15 min
15 min
0 min
Created by:
Cold Meals
$6.00 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


1 cup Cauliflower, 2-3 florets

.25 cup Black beans

.25 cup Corn kernells

2 each Cherry tomatoes, quartered

1 tbsp Fresh coriander, chopped

1 tbsp Red onion, finely diced

.25 each Avocado

1 tsp Honey

.25 cup Virgin olive oil

2 tbsp Lime juice

.5 tsp Smoked paprika

1.5 tbsp Cumin


  1. Cut cauliflower into large chunks and place in a food processor. Pulse until it has broken own to the same size and resembles couscous.
  2. Top the cauliflower with black beans, corn, tomatoes, red onion, avocado and sprinkle over coriander.
  3. Dressing: In a seperate bowl prepare the dressing by combing the honey, oil, lime juice, paprika and cumin. Whisk until well combined.
  4. Serve in a salad container with dressing in 20ml portion control cup.
  5. Note: This salad can last for 2-3 days refrigerated.

Full description

Loaded with tangy flavour, this quick and easy salad is ideal for a summer menu.

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