Couscous Salad with Cauliflower and Tahini Sauce

Can you tell I've had a cauliflower craving lately?

Measurements are approximate.

1 1/2 cups cauliflower florets
1 1/2 cups cooked chickpeas, well drained and about 1/4 cup cooking water reserved
1/4 cup chopped almonds
olive oil
sea salt to taste
1/2-2 cups cooked couscous (I used whole wheat)
plain yogurt, feta cheese and fresh diced tomato for garnish
bread (your favorite variety)

Tahini Sauce
1/2 cup tahini
about 1 T olive oil
1 t ground cumin
1 t dried parsley, rubbed
fresh cilantro, dried dill and chives to taste
1 clove garlic, smashed
juice of 1/2 a lemon
sea salt and freshly ground black pepper to taste

Preheat oven to 425°. Spread cauliflower, chickpeas and almonds on a large baking pan; drizzle with olive oil and sprinkle with salt. Roast til the cauliflower is crisp tender, about 10 minutes. Stir halfway through.

Meanwhile, add tahini sauce ingredients and chickpea cooking water to a blender and blend til smooth.

Taste and adjust as desired. Refrigerate til needed.

In a medium saucepan, cook couscous according to package (I cooked mine in chicken broth for better flavor). Cool slightly.

In a large bowl, combine cauliflower mixture, tahini sauce and couscous. Taste and adjust as desired.
I served the salad with yogurt, tomatoes, feta and grilled bread (that was rubbed with fresh garlic and drizzled with olive oil).http://media-files.gather.com/images/d744/d420/d745/d224/d96/f3/full.jpg







This recipe is adapted from my Everyday with Rachael Ray magazine.

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