Couscous Salad with Roasted Cauliflower and Chickpeas
A delicious and nutritious salad made with couscous, roasted cauliflower and chickpeas
15m
Prep Time
15m
Cook Time
4
Servings
Ingredients
1 cup couscous
1 head cauliflower, chopped into florets
1 can chickpeas, drained and rinsed
1 red onion, chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 lemon, juiced
1/4 cup olive oil
Salt and pepper, to taste
Instructions
Step 1
Preheat oven to 400°F.
Step 2
In a bowl, combine the cauliflower florets with olive oil, salt and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until tender and lightly browned.
Step 3
In a pot of boiling water, cook the couscous according to package instructions.
Step 4
In a large bowl, combine the roasted cauliflower, chickpeas, red onion, parsley, and mint.
Step 5
In a small bowl, whisk together the lemon juice and olive oil. Add salt and pepper to taste.
Step 6
Add the cooked couscous to the bowl of vegetables and herbs, then pour the dressing over them. Mix well.
Step 7
Serve at room temperature or chilled.