Moroccan Cauliflower and Couscous Salad

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Moroccan Cauliflower and Couscous Salad

A tasty Moroccan-style salad
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine Moroccan
Servings 6
Calories 350 kcal

Equipment

  • Large rimmed baking sheet
  • Medium Saucepan with Lid
  • mixing bowls

Ingredients
  

  • 1 medium head cauliflower cut into florets (about 6 heaping cups)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp ground coriander
  • 3/4 tsp ground turmeric
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 cup uncooked pearl couscous/or regular couscous if you can not find pearl
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/3 cup sliced almonds
  • 1/3 cup raisins (sub chopped dates or dried apricots)
  • 1/4 cup roughly chopped or torn mint leaves
  • 1/3 cup roughly chopped or torn parsley leaves

Lemony Paprika Dressing

  • 1/3 cup extra-virgin olive oil
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp fresh lemon juice
  • 1 grated (or finely minced) garlic clove
  • 3/4 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt

Instructions
 

  • Cooking Instructions 
    STEP 1
    Heat oven to 425ºF and set a large rimmed baking sheet on the middle rack.
    STEP 2
    In a large bowl, toss cauliflower with 3 Tbsp. olive oil, coriander, turmeric, 1/2 tsp. of the salt, and black pepper. Transfer to the hot baking sheet, spread in an even layer, and roast until crisp-tender and browned in spots, about 25 to 30 minutes, tossing once halfway through.
    STEP 3
    *No need to clean the bowl - you'll use it again to mix the salad ingredients.
    STEP 4
    Bring 1 1/2 cups water to a boil in a medium (2-quart) saucepan. Add the couscous and remaining 1/2 tsp. salt, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 15 minutes. Drain any excess water, and stir in chickpeas.
    STEP 5
    Prepare Lemony Paprika Dressing
    STEP 6
    In a small bowl, combine parsley, lemon juice, garlic, paprika, cumin, and salt. Gradually stream in olive oil, whisking constantly with a fork, until combined.
    STEP 7
    In the same bowl you used to season the cauliflower, add couscous and chickpea mixture, along with roasted cauliflower, almonds, raisins, mint, and parsley. Add dressing and toss to combine. Enjoy warm, chilled, or closer to room temperature.

Notes

Store: Store leftover salad in the fridge for up to 5 days. 

Nutrition

Calories: 350kcal
Keyword cauliflower, raisins, Vegetables
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