Delicious Moroccan Cauliflower and Couscous Salad Recipe | Easy-to-Follow Cooking Tutorial!#shorts

**Moroccan Cauliflower and Couscous Salad**

Indulge in the vibrant flavors of this Moroccan Couscous Salad featuring spice-roasted cauliflower, almonds, and dried fruit tossed in a zesty paprika dressing. This pearl couscous salad offers a delightful medley of wholesome ingredients, making it an ideal choice for quick and satisfying weekday lunches.

A fusion of warm, toasty spices complements the bright lemon dressing, creating a harmonious blend. Whether enjoyed on its own or paired with Shrimp Cakes or Tofu Skewers for added protein, this salad is a simple, nutritious delight suitable for light lunches or summer side dishes.

The dressing draws inspiration from Charmoula, a traditional Moroccan sauce utilized both as a marinade and dressing. For a more intense flavor, consider substituting lemon juice with minced preserved lemons.

If you’re unfamiliar, pearl couscous, also known as Israeli couscous, is essentially a small, lightly toasted pasta. Its quick-cooking nature and mild flavor provide a delightful base for salads like this, allowing other ingredients to shine.

This versatile salad holds up well for make-ahead lunches and can be enjoyed warm, chilled, or at room temperature. A low-maintenance option for those busy days!

**How to Make Moroccan Couscous Salad**

This couscous salad combines fresh ingredients and zesty flavors, complemented by a piquant dressing and toasty grains. The warm blend of spices, including coriander, cumin, paprika, and turmeric, adds a distinctive Moroccan touch.

**Ingredients:**
– Pearl Couscous: A quick-cooking pasta made from semolina flour and water, or opt for gluten-free quinoa.
– Cauliflower: 1 medium head, about 6 cups of florets, or pre-chopped florets for convenience.
– Chickpeas: A cost-effective protein and fiber boost for the salad.
– Almonds: Sliced almonds for a subtle crunch, or try pepitas, pine nuts, or pistachios.
– Raisins: Chewy sweetness from raisins, or experiment with chopped dates or dried apricots.
– Herbs: Fresh parsley and mint for a burst of herbaceous flavor.
– Lemon: Juicy lemon for the dressing, or minced preserved lemons for a pungent twist.
– Spices: A mix of coriander, cumin, paprika, and turmeric for the authentic Moroccan flair.
– Olive Oil: High-quality extra virgin olive oil, a key ingredient in the dressing.

**Directions:**

1. **Roast Cauliflower:** Heat the oven to 425ºF, toss cauliflower with olive oil and spices, and roast for 25-30 minutes until crisp-tender and browned.

2. **Boil Pearl Couscous:** Cook couscous in boiling water with salt for about 15 minutes, then stir in chickpeas.

3. **Mix Dressing:** Combine parsley, garlic, lemon juice, paprika, cumin, salt, and olive oil in a small bowl.

4. **Assemble Salad:** In the same bowl used for seasoning cauliflower, mix couscous, chickpeas, roasted cauliflower, almonds, raisins, mint, and parsley. Add dressing and toss to combine.

**Serving Suggestions:**

This salad is satisfying on its own but pairs well with proteins like salmon, shrimp cakes, tofu skewers, or shredded rotisserie chicken.

**Make-Ahead and Storage Tips:**

Prepare couscous and roast cauliflower up to 1 day ahead, refrigerate until ready to assemble. Store leftover salad in the fridge for up to 5 days, enjoying it chilled or closer to room temperature.

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This is my Moroccan cauliflower and couscous salad with lemony paprika dressing it’s packed with spice roasted cauliflower chickpeas almonds and dried fruit with a beautifully bright dressing you can serve this as an entree or side dish it’s a great make aead lunch because it tastes even better the next

Day I hope that you enjoy it