Moroccan Cauliflower & Couscous Salad
Moroccan Couscous Salad with spice-roasted cauliflower, almonds, and dried fruit tossed in a lemony paprika dressing. This salad is brimming with feel-good, filling ingredients, and is perfect for weekday lunches.
Serves: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Source: https://dishingouthealth.com/moroccan-couscous-salad/
Ingredients:
1 medium head cauliflower, cut into florets (about 6 heaping cups)
3 Tbsp. extra-virgin olive oil
1 tsp. ground coriander
¾ tsp. ground turmeric
1 tsp. kosher salt, divided
½ tsp. black pepper
1 cup uncooked pearl couscous
1 (15-oz.) can chickpeas, rinsed and drained
⅓ cup sliced almonds
⅓ cup raisins (sub chopped dates or dried apricots)
¼ cup roughly chopped or torn mint leaves
⅓ cup roughly chopped or torn parsley leaves
Lemony Paprika Dressing
⅓ cup extra-virgin olive oil
2 Tbsp. finely chopped fresh parsley
2 Tbsp. fresh lemon juice
1 grated (or finely minced) garlic clove
¾ tsp. paprika
½ tsp. ground cumin
¼ tsp. kosher salt
Method:
Heat oven to 425ºF and set a large rimmed baking sheet on the middle rack. In a large bowl, toss cauliflower with 3 Tbsp. olive oil, coriander, turmeric, ½ 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. *No need to clean the bowl - you'll use it again to mix the salad ingredients.
Bring 1 ½ cups water to a boil in a medium (2-quart) saucepan. Add the couscous and remaining ½ 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.
Prepare Lemony Paprika Dressing 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. In a 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.