Moroccan Cauliflower Couscous Salad
When you’re craving something vibrant, fresh, and packed with flavor, a Moroccan-inspired salad can take your taste buds on a culinary adventure. This Moroccan Cauliflower Couscous Salad is a feast for the senses, combining warm spices, fresh herbs, roasted cauliflower, and the unique sweetness of pomegranate seeds. It’s a nutrient-dense salad that’s both filling and refreshing—a perfect dish to enjoy on its own or as a side to your favorite Mediterranean meals.
If you’re looking for a salad that can stand alone as a main dish or bring something exciting to a potluck or dinner party, this Moroccan Cauliflower Couscous Salad is it! Not only does it look beautiful on the table, but each bite offers a mix of textures and flavors that’s bound to be a conversation starter.
Why You’ll Love This Moroccan Cauliflower Couscous Salad
- Bursting with Moroccan Flavors: With warm notes of cumin, paprika and turmeric, this salad is inspired by the colorful, spice-filled dishes of Morocco.
- Nutrient-Packed Ingredients: Cauliflower, chickpeas, fresh herbs, and couscous combine to provide a satisfying mix of protein, fiber, and essential nutrients.
- Perfect for Meal Prep: This salad holds up well in the fridge, making it ideal for meal prep. The flavors deepen over time, making it even more delicious the next day!
Tips and Variations
- Make It a Main Dish: Add tofu to make this salad a hearty main course.
- Nut Option: Add the almonds or pumpkin seeds or sunflower seeds for more nutritious version.
- Vegan-Friendly: This recipe is naturally vegan and full of plant-based protein, making it perfect for those following a vegan diet.
- Meal Prep Friendly: Store in the fridge for up to 3 days. This salad’s flavors will actually improve as it sits, so feel free to make it in advance.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Ingredients
- 1 head medium cauliflower cut into florets
- 1 cup couscous
- 3/4 cup water
- 1 can chickpeas
- ½ cup pitted green olives chopped in half
- 1 whole pomegranate seeds
- 3 tbsp chopped parsley
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp paprika
- salt and black pepper to taste
Dressing
- 1 heap tsp dijon mustard
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp maple syrup
- ½ of one lemon juice
Instructions
- Start by cooking your couscous according to package instructions (usually by combining couscous with hot water or broth, covering, and letting it sit for 5 minutes). Fluff with a fork and set aside to cool.
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, turmeric, paprika, cumin salt, and pepper, then spread them on a baking sheet. Roast for about 25–30 minutes, or until tender and golden brown. Let the cauliflower nd chickpeas cool.
- In a small bowl, whisk together olive oil, lemon juice, maple syrup and dijon mustard until smooth.
- In a large mixing bowl, combine the couscous, roasted cauliflower, chickpeas, olives, parsley and pomegranate seeds.
- Pour the dressing over the salad, tossing everything until it’s well coated. Adjust seasoning to taste, adding more salt, pepper, or lemon juice as needed.
- For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving, allowing the spices and herbs to meld. Before serving, give it a final toss and garnish with extra fresh herbs or a sprinkle of toasted almonds.
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