RECIPES
Warm Cauliflower and Olive Couscous Salad
by Livestrong_Recipes | Feb 10, 2019
- PREP
- 50 m
- COOK
- 40 m
- TOTAL
- 1h 30m
OhMyVeggies.com’s Kiersten Frase opts for Israeli couscous in this pairing, and beefs up the flavor with Kalamata olives and lemon juice. Her tip: Keep an eye on the couscous as it cooks -- if you overcook it, it will stick to the bottom of the saucepan!
INGREDIENTS
SERVES 4
- 2 tsp Extra Virgin Olive Oil
- 3 cups Cauliflower Raw
- 1/2 cup Pitted Organic Kalamata Olives
- 1 cup Israeli Couscous
- 1 cup Water
- 1/4 cup Parsley, Raw
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Wedge Juice, Raw
- 1 pinch Salt
- 1 pinch Pepper, Black
DIRECTIONS
1
For the cauliflower: Preheat oven to 400 degrees. Place cauliflower florets on baking sheet and toss with oil then sprinkle with salt to taste.
2
Bake for 20 minutes then stir in Kalamata olives.
3
Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
4
For the couscous: Bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil.
5
Reduce heat to low, cover, and simmer for 10 minutes or until water is absorbed.
6
To prepare salad: In a small bowl, whisk together olive oil and lemon juice. Combine cauliflower and olives, couscous, and parsley in a large bowl.
7
Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.
