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Roasted Cauliflower Chickpea Couscous Salad

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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.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, turmeric, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
  2. While cauliflower roasts, cook couscous according to package instructions. Drain and set aside.
  3. In a large bowl, combine cooked couscous, chickpeas, raisins, almonds, roasted cauliflower, parsley, and mint.
  4. Whisk together all vinaigrette ingredients in a small bowl until emulsified.
  5. Pour dressing over the salad and toss gently to combine. Serve warm or at room temperature.

Notes

  • Substitute pearl couscous with quinoa or bulgur if preferred.
  • Add crumbled feta for a creamy, tangy element.
  • Can be made ahead and stored in the fridge for up to 3 days.
  • Great as a main or hearty side dish.

Nutrition

Keywords: roasted cauliflower salad, couscous salad, chickpea salad, vegan grain bowl, warm vegetable salad

Find it online: https://foodiecara.com/roasted-cauliflower-chickpea-couscous-salad/