Peri Peri Roasted Cauliflower and Chickpea Couscous Salad

I made this Peri Peri Roasted Cauliflower Couscous last month after we had come back from Glastonbury.  

The Peri Peri Roasted Couscous is studded with nutty chickpeas and garnished with baby kale that tasted more like rocket than kale.  Its not much of a recipe, I coated the cauliflower in a little olive oil and doused it with Peri Peri spice blend and then put it in the oven to roast. You can make your own Peri Peri Spice Mix or buy it.  The couscous was made according to the packet instructions and then combined together along with a tin of cooked chickpeas.

Chilli Coconut Bulgur Wheat Salad

I made way too much Bulgur wheat a week or so back to accompany my Groundnut Sweet Potato and Spinach Curry.   Instead of ditching it, I thought what else could i do with it.  I decided to make a salad with it that could be enjoyed over two days, one day as a main meal, the second day to take into work for lunch.   I decided to roast some vegetables that I had in the house courtesy of a complimentary vegetable box from new acquaintances.  These included a Romano Red pepper, carrots and my own home-grown broad beans.  But even then I thought the roasted vegetable Bulgur wheat salad  would have been too plain for my taste buds, so I decided to make a Chilli Coconut Relish to go with it.  The Chilli Coconut Relish was originally just going to be put on the side, but I decided to stir it into the Bulgur wheat.  It was terrific.  

The chilli coconut flavour relish is based on a Red Pol Sambol recipe.  Sambol or Sambal  is a Sri Lankan condiment often found ready made to be sprinkled on a curry or rice dish, or anything that requires a flavour boost or enhanced further.  Its really is simple. I was introduced to it by a Sri Lankan acquaintance a little while back, but never really had reason to make it before.  I don't think they will approve completely of my version, but let us not tell ay and keep it between us.