Moroccan Inspired Couscous Salad

Name: Moroccan Inspired Couscous Salad
Cuisine: Moroccan
Ingredients: 0.5 large head cauliflower, chopped into bite sized florets; 2 tbsps olive oil; 0.5 tsp turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp salt; to taste black pepper; 1 cup pearl couscous; 1 tsp olive oil; 1.5 cups veggie stock; 3 tbsps olive oil; 1 tsp cumin seeds; 1 tsp coriander seeds; 0.5 tsp turmeric; 0.5 tsp paprika; 1 to 2 garlic cloves, grated; 3 tbsps lemon juice; 1 tsp honey or maple syrup; 0.5 tsp salt; to taste black pepper; 1 540ml can chickpeas; 0.25 cup chopped mint; 0.25 cup chopped parsley; 0.25 cup chopped almonds; 0.25 cup raisins or chopped dates

Serves 1

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Moroccan Inspired Couscous Salad

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Serves 1

Directions

1Preheat oven to 425F.
2Chop the cauliflower into bite-sized florets.
3Combine cauliflower with olive oil, turmeric, coriander, cumin, salt and pepper in a large bowl. Toss to coat.
4Place the seasoned cauliflower on a silicone or parchment-lined baking sheet and bake for 25 minutes, flipping halfway through.
5Heat olive oil in a saucepan, add pearl couscous, and toast for 3-5 minutes, stirring constantly to avoid burning.
6Add veggie broth to the couscous, bring to a simmer, cover, and lower the heat. Cook for 8-10 minutes, then remove from heat and fluff with a fork.
7Combine turmeric, paprika, and garlic in a small bowl.
8Heat olive oil in a mini saucepan or small skillet. Add cumin and coriander seeds and toast until fragrant, about 1 minute, stirring constantly.
9Pour the hot oil and toasted seeds over the spices and garlic in the small bowl. Let cool for a few minutes.
10Add honey/maple syrup, lemon juice, salt, and pepper to the dressing mixture and stir until emulsified.
11Chop mint, parsley, dates, and almonds.
12In a large bowl, add the cooked couscous, cauliflower, chickpeas, almonds, raisins/dates, mint, and parsley.
13Pour the dressing over the salad ingredients and toss to combine.
14Serve and enjoy.

Ingredients

0.5 large head cauliflower, chopped into bite sized florets
2 tbsps olive oil
0.5 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
0.5 tsp salt
to taste black pepper
1 cup pearl couscous
1 tsp olive oil
1.5 cups veggie stock
3 tbsps olive oil
1 tsp cumin seeds
1 tsp coriander seeds
0.5 tsp turmeric
0.5 tsp paprika
1 to 2 garlic cloves, grated
3 tbsps lemon juice
1 tsp honey or maple syrup
0.5 tsp salt
to taste black pepper
1 540ml can chickpeas
0.25 cup chopped mint
0.25 cup chopped parsley
0.25 cup chopped almonds
0.25 cup raisins or chopped dates

Equipment

large bowlsilicone lined baking sheetsaucepanforksmall bowlmini saucepansmall skillet

Tips

This salad is full of textural variety with tender cauliflower, chewy couscous, whole crunchy spices, crisp herbs, chewy dates and crunchy almonds.
Stay cozy this fall and eat your veggies.

Moroccan Inspired Couscous Salad

Moroccan Inspired Couscous Salad

Directions

Ingredients

Equipment

Tips

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