Pistachio Date Israeli Couscous Salad with Roasted Cauliflower & Herbs
Author -Yields: 4 -6 servings
Ingredients
- 1 small head cauliflower thick stems removed and chopped into florets and pieces (about 1 lb after preparation)
- 1 1/2 tablespoons neutral vegetable oil such as grapeseed or refined avocado
- Salt and freshly ground black pepper
- 1 1/2 cups dry Israeli couscous (you can substitute 1 cup dry barley, farro, or brown rice if you can't find it)
- 1/4 cup pitted and chopped medjool dates
- 1/4 cup golden raisins roughly chopped if they're jumbo sized
- 1/4 cup shelled and chopped pistachios raw or roasted, whichever you prefer
- 1/3 cup chopped mint leaves
- 1/2 cup chopped parsley
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- Olive oil for drizzling as needed
Instructions
- Preheat the oven to 400F and line a baking sheet or two with parchment paper. Toss the cauliflower pieces with the oil and transfer it to the baking sheet(s). Sprinkle with salt and pepper. Roast for 35-40 minutes, or until the cauliflower is golden and crisp at the edges, and tender all the way through. Remove the cauliflower from the oven and allow it to cool for ten minutes.
- Meanwhile, cook the couscous according to package instructions.
- When the cauliflower is finished roasting and cooling, add it to a large mixing bowl, along with the couscous, dates, raisins, pistachios, mint, parsley, lemon zest and juice, and vinegar. Mix everything well. Add a drizzle of olive oil as needed (I used about a tablespoon and a half), as well as additional salt and pepper to taste. Serve while the ingredients are still warm.
Notes
Leftovers will keep in an airtight container in the fridge for up to 3 days.