Roasted Cauliflower and Couscous Salad recipe

Lunch today is all about fresh greens, roasted cauliflower, golden raisins, and tender pearls of couscous. This is the kind of dish I could happily enjoy twice in a day!

Ingredients:

1. – 1 medium head of cauliflower, cut into florets
2. – 1 tablespoon olive oil
3. – 1 teaspoon smoked paprika
4. – 1/2 teaspoon turmeric powder
5. – Salt and pepper, to taste
6. – 1 cup cooked pearl couscous
7. – 1/2 cup golden raisins
8. – 1/4 cup chopped fresh parsley
9. – 1/4 cup thinly sliced red onion
10. – 1 tablespoon lemon juice
11. – Lettuce leaves, for serving

For the dressing:

1. – 3 tablespoons olive oil
2. – 1 tablespoon lemon juice
3. – 1 teaspoon honey
4. – Salt and pepper

How to Do It:

To start, roast the cauliflower:-

• Warm your oven up to 200°C (400°F).
• Put cauliflower pieces in a bowl and add olive oil, smoked paprika, turmeric, salt, and pepper.
• Place on a baking sheet.- Roast for twenty to twenty-five minutes, or until soft and golden.

2. Make the base of the couscous:-

• Follow the directions on the package to cook the pearl couscous.
• Let it cool down a bit.- Put couscous, golden raisins, parsley, and red onion in a big bowl and mix them together.

3. Make the sauce:

• In a small bowl, mix olive oil, lemon juice, honey, salt, and pepper together with a whisk.

4. Put the salad together:-

• Mix the rice with the roasted cauliflower. Pour the dressing over the salad and gently toss to coat.

5. Put out:

• Pu the lettuce leaves in a bowl or on a plate to serve. Add the cauliflower couscous salad on top, and enjoy!