Cauliflower is a member of the brassica’s family, and these veggies are incredible for supporting liver detoxification. Cauliflower is one of the richest plant sources of choline, which is important for brain and nervous system function.
This dish perfect both as a main with the tuna (or other protein mixed through) or served as a side.
Warm Couscous & Roasted Veggie Salad With Tuna
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Cauliflower is a member of the brassica’s family, and these veggies are incredible for supporting liver detoxification. Cauliflower is one of the richest plant sources of choline, which is important for brain and nervous system function.
This dish perfect both as a main with the tuna (or other protein mixed through) or served as a side.
Good & Fugly

Ingredients
- 2 red capsicums
- ½ head cauliflower (large, chopped into florets)
- 300g red onion (sliced)
- 120ml Extra virgin olive oil
- Salt & Pepper to taste
- 175g couscous (uncooked)
- 30g pumpkin seeds
- 1 lemon (medium, juiced)
- 15g parsley (finely chopped)
- 2 x 90g can tuna (drained) - optional
Directions
Preheat the oven to 200ºC and line a baking sheet with parchment paper.
Add the capsicums, cauliflower, and red onions to the baking sheet. Toss with half the oil and season with salt and pepper. Bake for 15 to 20 minutes or until tender.
Cook the couscous according to the package directions. Set aside in a large bowl.
Add the tuna (if using), pumpkin seeds, lemon juice, parsley, and the remaining oil to the couscous. Season with salt and pepper and mix well.
Add the cooked vegetables to the couscous and toss gently. Divide evenly between plates and enjoy!