Moroccan Cauliflower and Couscous Salad

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

1 medium head cauliflower, cut into florets (about 6 heaping cups)

3 Tbsp. extra-virgin olive oil

1 tsp. ground coriander

3/4 tsp. ground turmeric

1 tsp. kosher salt, divided

1/2 tsp. black pepper

1 cup uncooked pearl couscous

1 (15-oz.) can chickpeas, rinsed and drained

1/3 cup sliced almonds

1/3 cup golden raisins or chopped dates

1/4 cup roughly chopped or torn mint leaves

1/3 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 grated (or finely minced) garlic clove

3/4 tsp. Sweet paprika

1/2 tsp. ground cumin

1/4 tsp. kosher salt

步骤

Heat oven to 425ºF and set a large rimmed baking sheet on the middle rack.In a large bowl, toss cauliflower with 3 Tbsp. olive oil, coriander, turmeric, 1/2 tsp. of the salt, and black pepper. Transfer to the hot baking sheet, spread in an even layer, and roast until crisp-tender and browned in spots, about 25 to 30 minutes, tossing once halfway through.*No need to clean the bowl - you'll use it again to mix the salad ingredients.

Bring 1 1/2 cups water to a boil in a medium (2-quart) saucepan. Add the couscous and remaining 1/2 tsp. salt, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 15 minutes. Drain any excess water, and stir in chickpeas.

Prepare Lemony Paprika DressingIn a small bowl, combine parsley, lemon juice, garlic, paprika, cumin, and salt. Gradually stream in olive oil, whisking constantly with a fork, until combined.In a same bowl you used to season the cauliflower, add couscous and chickpea mixture, along with roasted cauliflower, almonds, raisins, mint, and parsley. Add dressing and toss to combine. Enjoy warm, chilled, or closer to room temperature.

备注

I put the chickpeas on the sheet pan with the cauliflower, tossed them with olive oil and coriander cumin blend + turmeric & s/p

营养

• 每份大小: 1.5 cups
• 卡路里: 350 kcal
• 总脂肪: 18 g
• 钠: 680 mg
• 总碳水化合物: 39 g
• 膳食纤维: 6 g
• 总糖: 8 g
• 蛋白质: 8.5 g