Cauliflower Sweet Potato Couscous Salad
This Mediterranean-style salad combines roasted cauliflower and sweet potatoes with fluffy couscous, fresh herbs, and a lemon-garlic dressing. It’s a vibrant, nourishing dish packed with fiber, vitamins, and plant-based goodness. Perfect as a light main or a side to grilled chicken or fish.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Salad:
1 cup couscous (or whole wheat couscous for extra fiber)
1 small cauliflower, cut into small florets
1 medium sweet potato, peeled and cubed (about 2 cups)
2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika (optional, for depth)
Salt and black pepper, to taste
¼ cup chopped parsley
¼ cup chopped mint (optional but refreshing)
¼ cup toasted almonds or pistachios, chopped
¼ cup crumbled feta cheese (optional)
2 tbsp dried cranberries or raisins (for a touch of sweetness)
For the Lemon-Garlic Dressing:
3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp honey or maple syrup
1 small garlic clove, minced
½ tsp Dijon mustard
Salt and pepper, to taste
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss cauliflower and sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
2. Prepare the Couscous
Bring 1 cup of water (or vegetable broth for extra flavor) to a boil.
Remove from heat, stir in the couscous, cover, and let sit for 5 minutes.
Fluff with a fork and let it cool slightly.
3. Make the Dressing
Whisk together olive oil, lemon juice, honey, garlic, mustard, salt, and pepper until smooth.
4. Assemble the Salad
In a large bowl, combine couscous, roasted cauliflower, and sweet potatoes.
Add parsley, mint, nuts, cranberries, and feta.
Pour the dressing over and toss gently until evenly coated.
5. Serve
Serve slightly warm or chilled.
Garnish with extra herbs or nuts if desired.
Notes & Tips
Make it vegan: Skip the feta or use a plant-based alternative.
Add protein: Toss in chickpeas or grilled chicken for a more filling meal.
Meal prep friendly: Keeps well in the fridge for up to 3 days.
Flavor boost: Add a sprinkle of za’atar or roasted garlic for Mediterranean flair.
Frequently asked questions FAQs
Q: Can I use quinoa or bulgur instead of couscous?
Yes! Both work perfectly and make it even more nutritious.
Q: Can I roast the veggies ahead of time?
Definitely — just store them in the fridge and mix before serving.
Q: Can I add more vegetables?
Yes — roasted carrots, zucchini, or bell peppers pair beautifully.
Nutritional Information
Calories: 340 kcal
Protein: 8 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 7 g
Sugars: 9 g