Moroccan Cauliflower and Couscous Salad

Name: Moroccan Cauliflower and Couscous Salad
Ingredients: 1 medium head cauliflower, cut into florets ((about 6 heaping cups)); 3 Tbsp. extra-virgin olive oil; 1 tsp. ground coriander; 3/4 tsp. ground turmeric; 1 tsp. kosher salt, divided; 1/2 tsp. black pepper; 1 cup uncooked pearl couscous; 1 (15-oz.) can chickpeas, rinsed and drained; 1/3 cup sliced almonds; 1/3 cup raisins ((sub chopped dates or dried apricots)); 1/4 cup roughly chopped or torn mint leaves; 1/3 cup roughly chopped or torn parsley leaves; 1/3 cup extra-virgin olive oil; 2 Tbsp. finely chopped fresh parsley; 2 Tbsp. fresh lemon juice; 1 grated (or finely minced) garlic clove; 3/4 tsp. paprika; 1/2 tsp. ground cumin; 1/4 tsp. kosher salt

"Moroccan Couscous Salad with spice-roasted cauliflower, almonds, and raisins tossed in a lemon paprika dressing. Perfect for weekday lunches!..."

INGREDIENTS

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1 medium head cauliflower, cut into florets ((about 6 heaping cups))

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3 Tbsp. extra-virgin olive oil

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1 tsp. ground coriander

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3/4 tsp. ground turmeric

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1 tsp. kosher salt, divided

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1/2 tsp. black pepper

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1 cup uncooked pearl couscous

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1 (15-oz.) can chickpeas, rinsed and drained

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1/3 cup sliced almonds

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1/3 cup raisins ((sub chopped dates or dried apricots))

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1/4 cup roughly chopped or torn mint leaves

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1/3 cup roughly chopped or torn parsley leaves

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1/3 cup extra-virgin olive oil

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2 Tbsp. finely chopped fresh parsley

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2 Tbsp. fresh lemon juice

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1 grated (or finely minced) garlic clove

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3/4 tsp. paprika

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1/2 tsp. ground cumin

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1/4 tsp. kosher salt

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