Roasted Cauliflower Couscous Salad
This salad combines nutty couscous, golden-roasted cauliflower, fresh herbs, and crunchy nuts with a lemony-tahini dressing. It’s Mediterranean-inspired, wholesome, and can be served warm or at room temperature — perfect as a side dish or a light main.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the roasted cauliflower:
1 medium head cauliflower, cut into florets
2 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika (or sweet paprika)
Salt & pepper, to taste
For the couscous:
1 cup couscous
1 1/4 cups boiling water or vegetable broth
1 tbsp olive oil
Pinch of salt
For the salad mix-ins:
1/4 cup toasted almonds or pine nuts (or pistachios)
1/4 cup pomegranate seeds (optional, for brightness)
1/4 cup chopped parsley
2 tbsp fresh mint, chopped
2–3 green onions, sliced
Lemon-Tahini Dressing:
2 tbsp tahini
2 tbsp olive oil
3 tbsp lemon juice
1 tsp honey (or maple syrup)
1 garlic clove, minced
2–3 tbsp water (to thin)
Salt & pepper, to taste
Instructions
1. Roast the cauliflower
Preheat oven to 220°C (425°F).
Toss cauliflower with olive oil, cumin, paprika, salt, and pepper.
Roast 20–25 min, turning halfway, until golden and slightly crisp.
2. Prepare the couscous
Place couscous in a bowl. Add boiling water/broth, olive oil, and salt. Cover with a lid or plate and let steam for 5 min.
Fluff with a fork.
3. Make the dressing
Whisk tahini, olive oil, lemon juice, honey, garlic, salt, and pepper. Add water gradually until pourable.
4. Assemble the salad
In a large bowl, combine couscous, roasted cauliflower, parsley, mint, green onions, and nuts.
Drizzle with dressing and toss gently.
Sprinkle with pomegranate seeds before serving.
Notes & Tips
Extra protein: Add chickpeas or grilled halloumi on top.
Grain swap: Works great with quinoa, bulgur, or farro instead of couscous.
Make ahead: Keeps well 2–3 days in the fridge (best served at room temperature).
Nut-free: Use pumpkin seeds or sunflower seeds for crunch.
❓ Frequently asked questions FAQ
Q: Can I serve it warm?
Yes — it’s delicious warm (just after roasting cauliflower) or chilled for a picnic-style salad.
Q: What if I don’t have tahini?
Substitute with Greek yogurt or just make a simple olive oil–lemon vinaigrette.
Nutrition information
Calories: ~320
Protein: 9 g
Fat: 16 g
Carbs: 38 g
Fiber: 6 g