cauliflower and carrot salad
Photo: Jeanne Kelley
A little bit of couscous is a great way to bind the spicy, lemony dressing with the roasted vegetables and chickpeas. I buy big, meaty green olives from my favorite Middle Eastern market for this salad. The olives have pits, but a good whack with the side of a chef’s knife makes them easy to remove. Enjoy the salad warm, room temperature, or chilled.

Serves 4


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)

Directions


Preheat the oven to 450°F. Brush a heavy large rimmed sheet pan with olive oil. In a medium bowl, toss the cauliflower and carrots with the 3 tablespoons olive oil. Spread the cauliflower mixture in a single layer on the prepared sheet pan and sprinkle with 1/4 teaspoon of salt. Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.

Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a heavy small saucepan. Remove the saucepan from the heat and whisk in the couscous. Cover and let stand 5 minutes. Fluff the couscous with a fork. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives, and currants. Whisk the Moroccan-Spiced Dressing to blend; add to the salad and mix well. Season the salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Sprinkle almonds over the salad and garnish with parsley sprigs. Serve with lemon wedges.

From Salad for Dinner (Rizzoli) by Jeanne Kelley.

NEXT STORY

Next Story

Comment

LONG FORM
ONE WORD