Moroccan Cauliflower Couscous Salad
A vibrant Moroccan-inspired salad featuring spice-roasted cauliflower, tender pearl couscous, chickpeas, almonds, and dried fruit, all tossed in a zesty lemon-paprika dressing. This plant-based dish is packed with protein, fiber, and healthy fats, making it perfect for meal prep, weekday lunches, or light dinners.
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.
