Moroccan Cauliflower Couscous Salad Recipes

HERBED COUSCOUS RECIPE WITH ROASTED CAULIFLOWER

Steps:

• Adjust one rack to bottom of your oven. Preheat oven to 475 degrees F.
• In a small bowl, mix spices, salt and pepper. Set aside 1 tbsp of the spice mixture to be used later for the couscous.
• Place the cauliflower on a large sheet pan. Drizzle with extra virgin olive oil (you might use between 4 and 6 tbsp or so). Sprinkle the spice mixture on top of the the cauliflower (keeping aside 1 tbsp for later). Toss by hand to make sure all the cauliflower florets are well-coated with the olive oil and spices. Spread on the sheet pan in one layer.
• Cover the sheet pan with foil. Place on the bottom rack of the heated oven. Bake for 10 minutes. Remove from oven and uncover (discard foil). Return to heated oven, and bake for another 12 to 15 minutes. Remove again from oven, using a pair of tongs, turn cauliflower over on the other side. Return to oven for another 12 minutes (total baking time 37 minutes or so).
• While cauliflower is roasting, prepare simple Mediterranean salad according to this recipe. Prepare tahini sauce, if using, according to this recipe.
• Make the herbed couscous. In a saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add couscous and the remaining 1 tbsp of spice mixture. Saute, tossing regularly, until couscous is toasted into a light brown color.
• Add boiling water (consult package for amount of boiling water needed). Turn heat to low, cover and simmer for about 12 minutes or so, or until liquid is absorbed and couscous is fully cooked through.
• Remove cooked couscous from heat, and add chopped green onions, parsley, and lemon juice. Mix using a wooden spoon.
• Assemble your dinner bowls! Divide herbed couscous and roasted cauliflower among 4 dinner bowls. Add 3-ingredient Mediterranean salad to each. Sprinkle feta cheese and a pinch more Za'atar, if you like. Drizzle a little tahini, particularly over the cauliflower, if you like. Enjoy!

EASIEST CAULIFLOWER COUSCOUS SALAD

Steps:

• Add cauliflower to the bowl of a food processor fitted with the S-blade. Pulse until the cauliflower resembles couscous - that is, small bits but NOT mush. Pour into a large mixing bowl then add almonds, dried cranberries, dried apricots, and green onions.
• Add dressing ingredients to a jar with a tight fitting lid or bowl then shake or whisk to combine. Pour half over the salad then toss to combine. Taste then add additional Tablespoons of dressing until desired coverage is reached (may not need it all.) Serve immediately or refrigerate up to a day ahead of time before serving.

MOROCCAN COUSCOUS SALAD

Steps:

• Preheat oven to 450 degrees F.
• Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
• Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
• Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
• In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

MOROCCAN CAULIFLOWER AND PUMPKIN COUSCOUS SALAD

Steps:

• Preheat the oven to 200C (395F) and line a baking tray with baking paper. Put the diced pumpkin and the cauliflower florets on the tray, drizzle with 2tsp of the olive oil, Moroccan seasoning, salt and pepper and toss to combine. Pop into the oven and roast, turning occasionally for about 20 minutes, or until the pumpkin and cauliflower have a nice golden color to them.
• Place the arugula on a large serving plate or salad bowl and pop to the side until ready.
• While the veggies are roasting cook the couscous in a large saucepan of boiling water for around 8 minutes, or until tender to the touch. Once cooked, rinse under cold water, drain well and place into a large bowl with 1 tsp of olive oil and toss to combine.
• Once cooked, add the pumpkin and cauliflower to the couscous mixture in the bowl with the pumpkin seeds, sunflower seeds, almonds, fetta and lemon juice. Toss to combine and then layer on top of the arugula (rocket) on the serving plate.
• Mix the lemon zest through the Greek yoghurt. Drizzle the yoghurt mixture over the salad and then sprinkle the cilantro sprigs over the top. Serve and enjoy.

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.