Moroccan Cauliflower and Couscous Salad

dishingouthealth.com

Sandrah

1 medium head cauliflower, cut into florets (about 6 heaping cups)

3 Tbsp. extra-virgin olive oil

1 tsp. ground coriander

¾ tsp. ground turmeric

1 tsp. kosher salt, divided

½ tsp. black pepper

1 cup uncooked pearl couscous

1 (15-oz.) can chickpeas, rinsed and drained

⅓ cup sliced almonds

⅓ cup raisins (sub chopped dates or dried apricots)

¼ cup roughly chopped or torn mint leaves

⅓ cup roughly chopped or torn parsley leaves

subheading: Lemony Paprika Dressing:

⅓ cup extra-virgin olive oil

2 Tbsp. finely chopped fresh parsley

2 Tbsp. fresh lemon juice

1 grated (or finely minced) garlic clove

¾ tsp. paprika

½ tsp. ground cumin

¼ tsp. kosher salt

Directions at dishingouthealth.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer