Moroccan-Spiced Roasted Cauliflower & Carrot Salad with Chickpeas & Couscous

Name: Moroccan-Spiced Roasted Cauliflower & Carrot Salad with Chickpeas & Couscous
Ingredients: 1 head cauliflower (about 1 pound), trimmed to 1-inch florets; 8 ounces carrots (about 1 small bunch), peeled and cut into 1/4-inch-thick slices; 3 Tbsp. extra virgin olive oil; 1/2 tsp. salt; 1/2 cup whole-wheat couscous; 1 (14.5-ounce) can garbanzo beans, rinsed and drained; 3 green onions, thinly sliced; 1/2 cup chopped fresh Italian parsley; 1/4 cup chopped fresh cilantro; 1/4 cup chopped pitted brine-cured green olives; 1/4 cup currants; 1/4 cup chopped toasted almonds; Additional Italian parsley sprigs; Lemon wedges; Moroccan-Spiced Dressing (see separate recipe)

Moroccan-Spiced Roasted Cauliflower & Carrot Salad with Chickpeas & Couscous was pinched from <a href="http://www.oprah.com/food/Moroccan-Spiced-Roasted-Cauliflower-and-Carrot-Salad-Recipe_1" target="_blank">www.oprah.com.</a>

INGREDIENTS

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1 head cauliflower (about 1 pound), trimmed to 1-inch florets

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8 ounces carrots (about 1 small bunch), peeled and cut into 1/4-inch-thick slices

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3 Tbsp. extra virgin olive oil

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1/2 tsp. salt

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1/2 cup whole-wheat couscous

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1 (14.5-ounce) can garbanzo beans, rinsed and drained

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3 green onions, thinly sliced

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1/2 cup chopped fresh Italian parsley

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1/4 cup chopped fresh cilantro

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1/4 cup chopped pitted brine-cured green olives

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1/4 cup currants

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1/4 cup chopped toasted almonds

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Additional Italian parsley sprigs

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Lemon wedges

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Moroccan-Spiced Dressing (see separate recipe)

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