How to make
The cauliflower and chickpeas are mixed together with the spices (turmeric, cumin, coriander, smoked paprika, garlic and onion powder, black pepper, salt, oil).
Mix well and bake on baking paper or aluminum foil in an oven heated to 390°F (200°C) for about 15 minutes, until the cauliflower is soft and baked.
Dissolve the broth cube in boiling water and boil the couscous.
The red onion is cut into crescents and the parsley and garlic are finely chopped. Mix well the lime juice, honey, vinegar, olive oil, add the lime peel and salt to taste. Mix with the red onion, parsley and garlic and set aside.
When the cauliflower and chickpeas and the boiled couscous have cooled, pour them into a bowl. The red onion is added to them.
For the dressing for this vegan salad, mix hummus with tahini, lime juice and a little water until smooth.
Pour it over the salad with couscous, chickpeas and cauliflower and mix well.