This Moroccan-inspired cauliflower and couscous salad is a vibrant, nutrient-packed dish that’s as nourishing as it is flavorful.
Roasted cauliflower brings a smoky depth, while chickpeas and pearl couscous add a hearty dose of plant-based protein and fiber.
Fresh herbs, almonds, and a zesty paprika-lemon dressing tie everything together with brightness and crunch.
With healthy fats, low saturated fat, and meal-prep convenience, it’s an easy, satisfying choice for everyday cooking.
Moroccan Cauliflower Couscous Salad
Equipment
- 1 large rimmed baking sheet
- 1 medium (2-quart) saucepan with lid
- 2 mixing bowls (large and small)
- 1 Whisk or Fork
Ingredients
Salad
- 1 medium head cauliflower cut into florets, about 6 cups
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- ¾ teaspoon ground turmeric
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 cup pearl couscous uncooked
- 1 15-ounce can chickpeas (rinsed and drained)
- ⅓ cup sliced almonds
- ⅓ cup raisins or substitute chopped dates or dried apricots
- ¼ cup fresh mint leaves roughly chopped or torn
- ⅓ cup fresh parsley leaves roughly chopped or torn
Lemony Paprika Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh lemon juice
- 1 garlic clove grated or minced
- ¾ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 425°F (220°C) and place a large rimmed baking sheet on the middle rack while it heats. Preheating the sheet ensures the cauliflower starts roasting immediately when it touches the hot surface, helping it crisp up beautifully.
- Season and Coat the Cauliflower: In a large mixing bowl, combine the cauliflower florets with 3 tablespoons of olive oil, ground coriander, ground turmeric, ½ teaspoon of the kosher salt, and black pepper. Toss thoroughly with your hands or a large spoon until every piece is evenly coated with the golden spice mixture. The oil and spices should cling to each floret without pooling at the bottom.
- Roast the Cauliflower to Perfection: Carefully remove the hot baking sheet from the oven and spread the seasoned cauliflower florets into an even layer, leaving space between each piece to allow proper browning. Roast for 25 to 30 minutes, flipping the florets once halfway through, until they are tender on the inside and caramelized in spots on the outside. The edges should be golden and slightly crisp.
- Boil Water for Couscous: While the cauliflower roasts, bring 1½ cups of water to a boil in a medium (2-quart) saucepan. Add the uncooked pearl couscous and the remaining ½ teaspoon salt. Allow the water to return to a boil, then cover the pan and reduce the heat to low. Let the couscous gently simmer for about 15 minutes, or until it has absorbed most of the liquid.
- Fluff and Add Chickpeas: Once the couscous is cooked, check for any excess water at the bottom of the pan. If needed, drain carefully. Use a fork to fluff the couscous so the pearls remain light and separate. Stir in the drained chickpeas, allowing the warmth of the couscous to gently heat them through.
- Prepare the Lemony Paprika Dressing: In a small bowl, whisk together the finely chopped parsley, fresh lemon juice, grated garlic, paprika, ground cumin, and kosher salt. Slowly drizzle in the olive oil while whisking continuously with a fork or small whisk. This steady stream of oil helps emulsify the dressing, creating a smooth, well-blended mixture that clings perfectly to the couscous and vegetables. Taste and adjust seasoning if needed.
- Combine Salad Ingredients: Return to the same large bowl used for seasoning the cauliflower. Add the cooked couscous and chickpeas, followed by the roasted cauliflower, sliced almonds, raisins (or your choice of dried fruit), fresh mint, and fresh parsley. Pour the lemony paprika dressing over the mixture.
- Toss and Serve: Using two large spoons or salad tongs, gently toss everything together until the dressing evenly coats the couscous, cauliflower, and other mix-ins. Take care not to crush the cauliflower florets while mixing. Once combined, taste again and adjust with extra salt, lemon juice, or herbs as desired. Serve the salad warm, at room temperature, or chilled after resting in the refrigerator for an hour — it’s delicious in every form.
Notes
- This salad can be enjoyed warm, chilled, or at room temperature, making it versatile for any occasion.
- Pearl couscous has a chewy, satisfying texture, but you can swap it with quinoa or bulgur for variety.
- Raisins bring sweetness, but dried apricots or dates are excellent alternatives for more depth of flavor.
- Toasting almonds lightly before adding enhances their nutty crunch.
- The lemony paprika dressing can be made ahead and stored in the fridge for up to 4 days.
Chef’s Secrets for Better Flavor
The true magic of this salad comes from layering flavors and textures thoughtfully.
Roasting cauliflower at a high temperature ensures caramelization, which brings out its natural sweetness and nutty aroma.
Using the same bowl for both seasoning and tossing later captures all those leftover spices, preventing waste and maximizing flavor.
For the dressing, adding oil slowly while whisking is key to creating a silky emulsion that clings beautifully to the couscous.
Finally, balance is essential — taste before serving and adjust with an extra squeeze of lemon or a pinch of salt to bring the whole dish to life.
Serving Suggestions for Every Occasion
This Moroccan-inspired couscous salad shines as a hearty main dish for lunch or a colorful side for dinner.
It pairs wonderfully with grilled chicken, roasted lamb, or pan-seared fish for a more substantial meal.
For a plant-based option, serve it alongside roasted sweet potatoes or stuffed peppers.
It also works well as part of a mezze spread with hummus, olives, and flatbread.
Because it holds up so well after mixing, it’s an excellent choice for potlucks, picnics, or meal-prep lunches throughout the week.
Storage Tips to Keep Freshness
Once prepared, this salad can be stored in an airtight container in the refrigerator for up to 5 days.
If you plan on keeping it for several days, consider storing the dressing separately and tossing just before serving to maintain freshness.
The flavors actually deepen as it rests, so it often tastes even better the next day.
If the salad seems dry after chilling, simply revive it with a small drizzle of olive oil or fresh lemon juice before enjoying.
Avoid freezing, as couscous and roasted cauliflower do not thaw well and will lose their texture.
Frequently Asked Questions
1. Can I use regular couscous instead of pearl couscous?
Yes, but keep in mind that pearl couscous has a chewier bite compared to the smaller, fluffy texture of regular couscous.
If substituting, adjust the cooking time according to the package instructions.
2. What can I substitute for chickpeas?
White beans or lentils make excellent alternatives, offering similar plant-based protein and fiber. For a nutty flavor, try adding edamame.
3. How do I make this salad nut-free?
Simply omit the almonds or replace them with pumpkin seeds or sunflower seeds for crunch without allergens. Toasting the seeds will add extra flavor.
4. Can I prepare this salad ahead of time?
Absolutely. In fact, the salad often tastes better after resting for a few hours, as the flavors have more time to meld.
Just keep it covered in the refrigerator and toss lightly before serving.
5. Is this salad gluten-free?
Pearl couscous is not gluten-free since it’s made from wheat. To make this dish gluten-free, substitute with quinoa or brown rice, both of which absorb the dressing beautifully and hold up well in the salad.
