HEAVENLY COUSCOUS SALAD – Tampopo Foods

Ingredients

• 1/2 cauliflower (500gr), cut in flowerets
• 1 sweet potato (350gr), cut in quarters lengthwise, then in thick slices
• white sea salt
• ground black pepper
• olive oil, virgin cold pressed
• 250gr rice or corn couscous
• spring water
• bunch of fresh parsley (70g), fine cut
• 150gr cooked corn kernels
• 100gr black olives pitted and fine cut
• 1 cup dried chickpeas*, soaked overnight in 3 cups of water
• or 200gr cooked chickpeas*, from a can or jar
• 8cm piece kombu sea vegetable*