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Bombay cauliflower couscous salad

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  • Vegetarian

After an easy vegetarian dinner idea? Look no further than this Bombay cauliflower couscous salad recipe that’s on the table in 25 minutes. Quick, tasty and colourful, it's a midweek game changer.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes


  • 2 x 260g pkts Coles Bombay Style Cauliflower Roasting Kit
  • ¼ cup (60ml) olive oil
  • Pinch of salt
  • 250g pearl couscous
  • 1 tbs lemon juice
  • 1 zucchini, thinly sliced lengthways
  • 250g haloumi, sliced
  • 125g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • ⅓ cup coriander leaves
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Remove the dressing and currant sachets from the cauliflower trays and reserve. Drizzle 1 tbs of the oil over the cauliflower in the trays and sprinkle with salt. Roast for 15 mins or until light brown.
  2. Step 2

    Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large heatproof bowl and stir in the lemon juice and remaining oil.
  3. Step 3

    Heat a greased chargrill or non-stick frying pan over medium-high heat. Cook the zucchini and haloumi for 2 mins each side or until golden.
  4. Step 4

    Add the tomato and onion to the couscous in the bowl with the cauliflower and reserved currants. Gently toss to combine. Arrange on a serving platter with the zucchini and haloumi. Sprinkle with coriander and drizzle with reserved dressing. Serve with lemon wedges.