Lindywell

Warm Moroccan Couscous Salad

Dietarydairy-free, gluten-free, vegetarian
Recipe BundleMarch 2017
Meal CourseLunch

Servings

3-4

Servings

3-4

Ingredients

Salad Ingredients

1cup cooked couscous(substitute quinoa or extra cauliflower rice for gluten-free)
2cups butternut squash– peeled and cubed
2cups riced cauliflower*
1(15 oz) can chickpeas– drained and rinsed
2-3tbsp olive oil
1/2cup golden raisins
1/2medium red onion– thinly sliced
1/4cup fresh parsley– finely chopped
1/2cup toasted almonds

Dressing Ingredients

1/4cup olive oil
3tbsp lemon juice
3/4tsp cumin powder
1tbsp raw honey
1/4tsp chili powder
1/4tsp turmeric
sea saltto taste

Instructions

Preheat oven to 425 degrees F. Place chopped butternut squash on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes.
Make the dressing by whisking olive oil, lemon juice, cumin, honey, chili powder, turmeric, and sea salt together. Set aside
In a large skillet, heat 1-2 tbsp of olive oil over medium heat. Add onion and sauté for 3-5 minutes. Add riced cauliflower and chickpeas and cook 3 more minutes. Remove from heat. In a large bowl, combine couscous, cauliflower, onion, chickpeas, raisins, parsley, and almonds. Toss with dressing and serve warm or at room temperature.

Recipe Notes

*To make riced cauliflower, break cauliflower head into large florets, rinse, and pat dry. Grate or pulse florets in a food processor.