Moroccan couscous salad
Delight your taste buds with a vibrant Moroccan couscous salad. Bursting with North African flavors, this zesty dish is a perfect balance of spices and fresh ingredients.
Ingredients:
- 1 small head cauliflower, cut into bite-size florets (about 4 cups)
- ¼ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- ¾ cup olive oil, divided
- 1 ¼ teaspoon kosher salt, divided
- ¾ cup Israeli (pearl) couscous
- 1 teaspoon lemon zest plus 2 Tbsp. lemon juice (from 1 lemon)
- 2 tablespoons Champagne or white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 scallions, finely chopped
- ¼ cup roasted salted pistachios
- ¼ cup golden raisins
Instructions:
- Preheat the oven to 475°F. Mix cauliflower, pepper, paprika, 1/4 cup of oil, and 1 teaspoon of salt in a large bowl. (No need to wash the bowl.) Arrange cauliflower in a single layer on a baking sheet with rims. Bake, shaking the sheet halfway through, until golden and soft, for about 15 to 18 minutes.
- Cook the couscous following the instructions on the package; then drain it.
- Combine lemon zest, lemon juice, vinegar, honey, mustard, the remaining 1/2 cup of oil and 1/4 teaspoon of salt in a large bowl. Add cauliflower, couscous, scallions, pistachios, and raisins, and mix well.
Summary:
- Calories: 2314 kcal
- Fat: 178 g
- Protein: 30 g
- Carbs: 161 g
- Potassium: 1742 mg
- Magnesium: 160 mg