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Moroccan Cauliflower and Couscous Salad
Ingredients
  • 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
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