April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

This whole meal vegetarian salad was perfect as part of a Moroccan inspired dinner party. The couscous in this salad soaks up the spicy, lemony dressing and marries it to the roasted vegetables and chickpeas. Serve the salad warm, at room temperature, or chilled.

The salad is vegan as well as vegetarian. I served it with sides of warm pita, sliced feta, more olives and an eggplant dip.

Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

Ingredients:

• 1 medium head of cauliflower, trimmed to 1-inch florets
• 1 small bunch of carrots, peeled and cut into 1/4 inch slices
• 3 tablespoons of olive oil
• 1/2 teaspoon of kosher salt
• 1/2 cup of whole-what couscous
• 1 14.5 ounce can of chickpeas, drained and rinsed
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup of chopped pitted brine-cured green olives
• 1/4 cup currents
• 1/4 cup toasted sliced almonds
• Additional Italian parsley sprigs as garnish
• Lemon Slices for serving

Moroccan-Spiced Dressing:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon kosher salt

Method for the dressing:

• Toast the cumin and coriander seeds in a small heavy dry skillet until they are toasted and fragrant.
• Remove the skillet from the heat and stir in the turmeric and cinnamon. Let them cool and grind in a mortar and pestle or spice grinder and coarsely grind.
• In a small bowl or jar, combine the spices with the olive oil, lemon juice, garlic and salt. Whisk or shake to blend.

Method for the salad:

1. Preheat the oven to 450 degrees F
2. Brush a heavy large rimmed baking sheet with olive oil. In a medium bowl, toss the cauliflower and carrots with 3 tablespoons of olive oil. Spread the vegetables in a single layer on the baking sheet and sprinkle with 1/4 teaspoon salt.
3. Roast the vegetables until browned in places and tender, stirring once. It will be about 15-25 minutes.
4. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a small saucepan. Remove from the heat and add the couscous, stirring. Cover and let sit for 5 minutes. Fluff with a fork.
5. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currents.
6. Add the dressing to the salad and mix. Season with salt and pepper.
7. Garnish just before serving with the almonds and parsley sprigs.

The salad can be prepared one day ahead and refrigerated.

The recipe came for a cookbook written by Jeanne Kelley called ‘Salad for Dinner‘.