Roasted Cauliflower Couscous Salad

This is a delicious Moroccan inspired salad with spiced cauliflower, creamy tahini dressing, crunchy almonds, sweet raisins, and fresh herbs.

Ingredients

• 1 head cauliflower, cut into florets
• 1/4 cup Koroneiki Greek Extra Virgin Olive Oil
• 2 tablespoons Ras el Hanout
• 1 cup Israeli couscous, cooked
• 1 can chickpeas, drained and rinsed
• 1/2 cup slivered almonds
• 1/4 cup golden raisins
• 1/4 cup mint, chopped
• 1/2 cup parsley, chopped
• 14 cup tahini
• 1 clove garlic, grated
• 1/2 teaspoon Spanish Smoked Paprika
• 1 lemon, juiced
• 1 tablespoon Garlic Fused Extra Virgin Olive Oil

Instructions

1. Heat oven to 425 degrees. 
2. Mix the Ras el Hanout seasoning and olive oil together in a large bowl. Add the cauliflower and toss to coat. Add the cauliflower to a sheet pan and roast for about 15 minutes until tender.
3. Make the dressing by whisking the tahini, garlic, paprika, Garlic olive oil, and lemon juice together. Add about 3 tablespoons of water until the consistency is smooth.
4. Assemble the salad by adding the roasted cauliflower, couscous, and chickpeas to a large bowl.  Add the dressing and toss to coat. Mix in the almonds, raisins, and herbs. Enjoy!

Serves 4-6 

Takes 30 minutes