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+ servings
4.29 from 21 votes

Pistachio Date Israeli Couscous Salad with Roasted Cauliflower & Herbs

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 -6 servings


  • 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


  • 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.


Leftovers will keep in an airtight container in the fridge for up to 3 days.