Moroccan Cauliflower and Couscous Salad

dishingouthealth.com

Gretchen S

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

Directions at dishingouthealth.com

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