Main Course Side Salad MoroccanChickpeasLemonVeganVegetarianAlmondCauliflowerAvocado

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

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.