This filling Israeli couscous salad features roasted cauliflower, along with the sweet and savory flavors of chopped dates and pistachios. Mint, parsley, and lemon add fresh notes. This dish lends itself very well to cold, make-ahead lunches!

Cold grain salads are a staple make-ahead lunch in my home. Within that category, I’ve always loved couscous salads.

Israeli couscous salad features a plump, round couscous shape, otherwise known as pearl couscous. I loved the chewy, pleasant texture of this type of couscous. And I especially love it when it’s mixed with roasted vegetables, a good vinaigrette, and herbs.

One example is my roasted vegetable couscous salad. Another is this hearty Israeli couscous salad with roasted cauliflower, pistachios, and dates. It’s got so many layers of texture and flavor, with lots of surprising special touches.

Sweetness, saltiness, and a little crunch

One of those surprising touches is the addition of chopped, pitted Medjool dates.

You may be accustomed to snacking on dates, either unadorned or stuffed with some sort of filling. I have a savory version of stuffed dates, which I make with vegan “ricotta,” and I also have a sweet version with a protein peanut filling. (Yum!)

Dates are also great in desserts, like sticky toffee pudding. But they have a lot of potential in savory dishes, especially salads.

Finding a soft, sweet piece of chopped date in a salad is like stumbling on treasure. You’re probably not expecting a little burst of caramel-like sweetness, but it’s a very welcome discovery. Especially since salads typically feature a lot of salty, acidic flavors.

For example, I add halved and seared dates to my winter wheat berry salad, where they nicely offset the bitterness of kale and radicchio.

In this Israeli couscous salad, the dates are a soft, sweet contrast to salty, crunchy roasted and shelled pistachios. I also love the way their sweetness interacts with fresh, chopped mint and parsley—the green herbs that give the salad color and vibrancy.

A fresh approach to roasted cauliflower

When I roast a bunch of cauliflower—either a fresh head that I’ve broken into pieces, or my roasted frozen florets—I often serve it just the way it is.

I also love to use cauliflower in pasta, baked dishes (like vegan cauliflower gratin), or a hearty soup, like my cauliflower corn chowder.

This Israeli couscous salad offers a cold, fresh way to serve the beloved crucifer.

You can mix this salad while the main ingredients, Israeli couscous and roasted cauliflower florets, are still warm. Or you can cool them, then toss them with seasonings to make the salad.

Either way, I like to serve this salad cold. It’s one of the few times when I get to enjoy the deepness of flavor that results from roasting cauliflower in a cool preparation.

How to make Israeli couscous salad with roasted cauliflower

You can prepare the Israeli salad all at once, or prepare ingredients one at a time and then combine them as everything is ready.

I like breaking recipe processes into parts, so I usually take the latter approach.

Step 1: Roast the cauliflower

You’ll want to roast a medium head of cauliflower to make the salad; I give instructions in the recipe card.

If you, like me, rely heavily on frozen veggies at home, then feel free to use a batch of my frozen roasted cauliflower florets instead! (I’d recommend skipping the cashew parmesan for use in this particular recipe.)

Step 2: Boil the couscous

It’s possible to prepare Israeli couscous as you’d prepare finer varieties of couscous: with set ratios of water and pasta.

Personally, I like to prepare pearl couscous the way I prepare larger pasta varieties. I bring a pot of salted water to a boil, then boil the couscous. I find that 10-12 minutes of boiling is perfect for plump, chewy-yet-tender little orbs.

Step 3: Mix and serve

Once these two components are ready, it’s pretty easy to finish preparing the salad.

Get a large mixing bowl ready, then add the cauliflower, couscous, chopped parsley, chopped dried fruit, and chopped pistachios. Add olive oil (I usually add two tablespoons), red wine vinegar, lemon zest and juice, and salt.

Mix everything thoroughly, then adjust the salt and freshly ground black pepper as needed.

You can serve the salad just as it is, or you can top it with some of my 10-minute quick pickled red onions—a lovely finishing touch.

Like most grain or pasta salads, this one can be seasoned to taste as you go along. If you like, you can add chives, cilantro, or even chopped arugula in place of the herbs that are called for.

Meal prep & storage

Both the roasted cauliflower and the prepared couscous can be stored in airtight containers in the fridge for up to three days prior to mixing and serving the salad.

Once prepared, the salad will keep well for up to four days. It is a great vegan meal prep lunch!

You can pair the Israeli couscous salad with lemon-marinated baked tofu slices or add lentils or chickpeas for a more filling meal, if you like. I also like to serve it with my tahini mint kale salad!

If cauliflower’s not your favorite vegetable, then try the salad with broccoli or roasted brussels sprouts instead.

No matter what, I hope you enjoy it!

xo