Main Course Side Salad MoroccanChickpeasAvocadoCauliflowerLemonAlmondVegetarianVegan

Moroccan Cauliflower and Couscous Salad

Name: Moroccan Cauliflower and Couscous Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 medium head cauliflower, cut into florets (about 6 heaping cups); 3 tbsp extra-virgin olive oil; 1 tsp ground coriander; 0.75 tsp ground turmeric; 1 tsp kosher salt; 0.5 tsp black pepper; 1 cup uncooked pearl couscous; 1 (15-oz.) can chickpeas, rinsed and drained; 0.33 cup sliced almonds; 0.33 cup raisins (sub-chopped dates or dried apricots); 0.25 cup roughly chopped or torn mint leaves; 0.33 cup roughly chopped or torn parsley leaves; 1 avocado sliced; Lemony Paprika Dressing: 0.33 cup extra-virgin olive oil; Lemony Paprika Dressing: 2 tbsp finely chopped fresh parsley; Lemony Paprika Dressing: 2 tbsp fresh lemon juice; Lemony Paprika Dressing: 1 grated (or finely minced) garlic clove; Lemony Paprika Dressing: 0.75 tsp paprika; Lemony Paprika Dressing: 0.5 tsp ground cumin; Lemony Paprika Dressing: 0.25 tsp kosher salt

Prep: 20 min

Cook: 25 min

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Contains:GlutenTree Nut

High FODMAPTriggers: Cauliflower, Garlic, Wheat, rye, barley or couscous, Almonds or hazelnuts, Avocado, Chickpeas or hummus, Dried fruit

Fructans · GOS · Excess fructose · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This Moroccan Cauliflower and Couscous Salad is bursting with flavors from the spices - coriander, turmeric, and paprika, and the combination of cauliflower, couscous, almonds,…

Directions

1
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 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.
2
Bring 1 ½ cups water to a boil in a medium (2-quart) saucepan. Add the couscous and the 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.
3
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 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.

Diets

Fits as written

Vegetarian
Vegan
Pescatarian
Dairy-free
Egg-free
Halal-friendly
Mediterranean
Low-sodium

Works with easy swaps

Gluten-free (1)

uncooked pearl couscous → quinoa

Nut-free (1)

sliced almonds → sunflower or pumpkin seeds

Low FODMAP (3)

medium head cauliflower → broccoli florets (heads only)
uncooked pearl couscous → quinoa or brown rice
grated → garlic-infused olive oil

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.