Photo: Jeanne Kelley
Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
The best olives for this salad are the big, meaty green ones you can find in Middle Eastern markets. They have pits, but a good whack with the side of a chef's knife makes them easy to remove. You can serve this dish warm, chilled or at room temperature.