Moroccan Cauliflower Couscous Salad
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.
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.