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Warm Cauliflower and Olive Couscous Salad

by Livestrong_Recipes  |  May 27, 2015

Warm Cauliflower and Olive Couscous Salad
  1. PREP
  2. 50 m
  • COOK
  • 40 m
  • 1h 30m’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!



  • 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


1 For the cauliflower:
2 Preheat oven to 400 degrees.
3 Place cauliflower florets on baking sheet and toss with oil then sprinkle with salt to taste.
4 Bake for 20 minutes then stir in Kalamata olives.
5 Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
6 For the couscous:
7 Bring water to a boil in a medium saucepan over high heat.
8 Stir in Israeli couscous; return to boil.
9 Reduce heat to low, cover, and simmer for 10 minutes or until water is absorbed.
10 To prepare salad:
11 In a small bowl, whisk together olive oil and lemon juice.
12 Combine cauliflower and olives, couscous, and parsley in a large bowl.
13 Pour dressing over salad and stir to coat.
14 Add salt and pepper to taste. Serve warm.