Cauliflower, Potato, and Couscous Salad
This Mediterranean-inspired salad blends roasted cauliflower and tender potatoes with fluffy couscous, tossed in a bright lemon-olive oil dressing. Fresh herbs and optional feta give it vibrancy, making it a satisfying side dish or vegetarian main.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the salad:
1 cup couscous (uncooked)
1 small head cauliflower, cut into small florets
2 medium potatoes, peeled and diced into ½-inch cubes
2 tbsp olive oil (for roasting)
½ tsp ground cumin
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
Mix-ins (optional but recommended):
½ cup chopped fresh parsley
¼ cup fresh mint, chopped
⅓ cup crumbled feta cheese
¼ cup toasted almonds, pine nuts, or walnuts
½ cup cherry tomatoes, halved (for color and freshness)
For the dressing:
3 tbsp extra virgin olive oil
Juice and zest of 1 lemon
1 tsp Dijon mustard
1 garlic clove, minced
Salt & pepper to taste
Instructions
1. Roast the vegetables
Preheat oven to 400°F (200°C).
Toss cauliflower florets and potato cubes with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and tender.
2. Cook the couscous
Place couscous in a bowl. Pour 1 cup boiling water (or broth) over it, cover, and let sit 5 minutes.
Fluff with a fork.
3. Prepare the dressing
In a small jar, whisk together olive oil, lemon juice & zest, mustard, garlic, salt, and pepper.
4. Assemble the salad
In a large bowl, combine couscous, roasted cauliflower, and potatoes.
Toss with dressing.
Fold in parsley, mint, feta, nuts, and tomatoes (if using).
5. Serve
Serve warm or at room temperature. Drizzle with extra olive oil before serving.
Notes & Tips
Make it a meal: Add chickpeas or grilled chicken.
Texture boost: Add pomegranate seeds or raisins for sweetness.
Storage: Keeps well in the fridge for 3 days; great for meal prep.
❓ Frequently asked questions FAQ
Q: Can I use pearl couscous instead of regular?
Yes! Cook pearl couscous according to package (about 10 minutes), then toss into the salad.
Q: Can this be served cold?
Yes — it makes a refreshing chilled salad. Just add the herbs right before serving for freshness.
Q: Can I skip the potatoes?
Yes, though they add heartiness. You can replace them with roasted sweet potatoes or chickpeas.
Nutrition information
Calories: ~340 kcal
Protein: 10 g
Carbs: 48 g
Fat: 12 g
Fiber: 6 g