A warm, spiced salad packed with roasted turmeric cauliflower, nutty couscous, hearty chickpeas, fresh herbs, and crunchy almonds—tossed in a lemony vinaigrette for a vibrant and nourishing dish. This Mediterranean-inspired salad is hearty enough to serve as a main course yet light and refreshing enough to work as a side.

Why You’ll Love This Recipe

Roasted Cauliflower Chickpea Couscous Salad is a flavorful, nutrient-dense dish that’s easy to prepare and versatile enough for any occasion. The warm spices on the cauliflower pair beautifully with the chewy pearl couscous and creamy chickpeas. The lemon vinaigrette adds brightness, while the toasted almonds and fresh herbs give a delightful contrast in texture and taste. Whether you’re preparing a healthy lunch, meatless dinner, or make-ahead potluck dish, this salad offers both substance and style.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the salad:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup pearl couscous (or Israeli couscous)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup raisins or chopped dates
• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped

For the lemon vinaigrette:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• Salt and pepper to taste

directions

1. Preheat oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 25–30 minutes, or until golden brown and tender, tossing halfway through.
4. Meanwhile, cook the pearl couscous according to package instructions. Drain and set aside to cool slightly.
5. In a large mixing bowl, combine the cooked couscous, chickpeas, raisins or dates, toasted almonds, roasted cauliflower, parsley, and mint.
6. In a small bowl, whisk together the lemon juice, olive oil, maple syrup or honey, garlic, salt, and pepper until well combined.
7. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
8. Serve warm or at room temperature.

Servings and timing

Servings: 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Add Protein: Top with grilled chicken, salmon, or halloumi for a more filling main dish.
• Make it Vegan: Ensure maple syrup is used instead of honey for a fully vegan option.
• Add Greens: Toss in baby spinach or arugula for extra freshness and volume.
• Use a Different Grain: Substitute couscous with quinoa, bulgur, or farro if preferred.
• Extra Spice: Add a pinch of cayenne or smoked paprika to the cauliflower before roasting for added heat.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or brought to room temperature before serving. Reheating is not necessary, but if preferred warm, gently heat in a skillet over low heat for a few minutes. Keep dressing separate if planning to store for multiple days to prevent sogginess.

FAQs

Can I make this salad ahead of time?

Yes, it’s an excellent make-ahead dish. Prepare all components and store in the fridge. Toss with dressing just before serving for best texture.

Is pearl couscous the same as regular couscous?

No, pearl couscous (Israeli couscous) is larger and has a chewier texture, making it ideal for salads.

Can I use frozen cauliflower?

Yes, but for best texture and flavor, thaw and pat dry before roasting to avoid excess moisture.

What can I use instead of chickpeas?

White beans or lentils are good alternatives for a similar protein boost.

Can I serve this cold?

Absolutely. It’s delicious served cold, warm, or at room temperature.

What herbs can I substitute?

If you don’t have parsley or mint, try cilantro, basil, or dill for a different herbaceous twist.

Can I use a different sweetener?

Yes, agave syrup or date syrup can be used in place of maple syrup or honey.

Is this salad gluten-free?

Not as written, but you can make it gluten-free by replacing couscous with quinoa or rice.

How do I toast almonds?

Toast sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden and fragrant.

Can I double the recipe?

Yes, this recipe doubles easily and is great for meal prep or serving a larger crowd.

Conclusion

Roasted Cauliflower Chickpea Couscous Salad is a colorful, wholesome dish bursting with flavor and texture. It’s easy to prepare, naturally vegetarian, and highly adaptable, making it perfect for both everyday meals and special occasions. With its earthy spices, lemony dressing, and nutritious ingredients, this salad is as satisfying as it is beautiful—sure to become a staple in your kitchen.

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