Moroccan Inspired Couscous Salad

🥘 Ingredients

• olive oil 4 tbsps
• turmeric 1 tsp
• ground coriander 2 tsp
• ground cumin 2 tsp
• salt 1 tsp
• black pepper
• cauliflower florets 1 head
• olive oil 2 tsp
• pearl couscous 2 cups
• chicken stock 2 ½ cups
• turmeric 1 tsp
• paprika 1 tsp
• garlic 3 cloves
• olive oil 6 tbsps
• cumin seeds 2 tsp
• coriander seeds 2 tsp
• lemon juice 3 tbsps
• honey 2 tsp
• salt 1 tsp
• black pepper
• fresh mint ½ cup
• parsley ½ cup
• almonds ½ cup
• dates ½ cup

1. 1

   Preheat oven to 425F.

Cauliflower

1. 1

   Combine olive oil turmeric ground coriander ground cumin salt black pepper in a large mixing bowl . Toss cauliflower florets until coated then roast on a baking sheet for 25 minutes , flipping halfway through

Couscous

1. 1

   in a 12in skillet , heat olive oil . Toast pearl couscous until golden (about 5 minutes). Then add chicken stock . Simmer, covered for 8 minutes , then fluff with fork.

Spiced Oil Dressing

1. 1

   Combine turmeric paprika garlic in a small, heat-proof bowl and set aside.
2. 2

   heat olive oil in a small saucepan . Add cumin seeds coriander seeds and toast until fragrant (about 1 minute). Stir constantly to avoid burning. Pour the oil and seeds over the spices and garlic. It will sizzle, which will gently fry the garlic and activate the turmeric and paprika.
3. 3

   Let the mixture cool for a few minutes, then add lemon juice , honey salt , and black pepper . Stir until emulsified.

Assembly

1. 1

   Add to large bowl : couscous, cauliflower, dressing, fresh mint , parsley , almonds , and dates . Toss to combine.