Cauliflower Couscous Salad | Health and Wellbeing Queensland

Ingredients

• 500g packet frozen cauliflower veggie rice
• 1 carrot, finely diced
• 2 x 125g cans corn kernels, drained
• ¼ cup currants
• 1 cup baby rocket or kale leaves
• ⅓ cup flaked almonds, toasted
• Dressing:
• ¼ cup orange juice
• 1 teaspoon honey
• 1 teaspoon ground cumin
• Tip: To moisten currants, cover with boiling water, stand for 1 minute and then drain. Heat honey a little to easily combine with remaining dressing ingredients.