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
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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 resembles couscous.
  2. Top the cauliflower with black beans, corn, tomatoes, red onion, avocado and 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: 1. This salad can last for 2-3 days refrigerated. 2. Dressing ingredients makes 7 serves.

Full description

The 2017 Tuckshop Recipe of the Year winner is loaded with tangy flavour. This quick and easy salad is ideal for a summer menu.

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