Braised root vegetable salad with chickpeas and couscous


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This salad is delicious scattered with crumbled feta cheese, which provides extra calcium. Alternatively, if you want to make this dish vegan, replace the butter in the couscous with two tablespoons of olive oil.


  • 400 g (14 oz) cauliflower, cut into large florets
  • 1 large desiree (or other


Place all the vegetables in the slow cooker. Add the garlic and lemon zest. Pour in the olive oil and stock, season with sea salt and freshly ground black pepper and gently mix together. Cover and cook on high for 2½ hours.

Stir in the chickpeas, then cover and cook for a further 30 minutes, or until the vegetables are tender, but still retain some bite.

Carefully pour out the c