Spiced Couscous, Cauliflower, and Chickpea Salad
Equipment
- plastic wrap
Ingredients
- 2 cups couscous or quinoa
- 2 ½ cups boiling water
- 3 tbsp extra virgin olive oil divided
- ½ tsp salt
- 1 can chickpeas rinsed and drained
- 2 cups cauliflower cut into small florets
- 2 tsp sweet curry powder
- ½ tsp Hungarian paprika
- ½ tsp turmeric
- ½ cup raisins
- 1 cup boiling water
- ¾ cup toasted sliced almonds
- 1 apple diced
- 2 cups watercress
- 1 bunch fresh mint chopped
- Salt and pepper to taste
Dressing:
- Juice of one orange
- Juice of one lemon
- ⅓ cup extra virgin olive oil
- Zest of one lemon about 1 tbsp
- Salt and pepper to taste
Instructions
- In a large bowl, combine the couscous with boiling water, 1 tbsp olive oil, and 1/2 tsp salt.
- Cover with plastic wrap and let rest for 20 minutes.
- In a skillet over high heat, toast the cauliflower florets and chickpeas in 2 tbsp olive oil for about 5 minutes, stirring occasionally, until evenly browned.
- Add the sweet curry powder, Hungarian paprika, and turmeric to the skillet.
- Reduce heat and cook for an additional 5 minutes.
- Season with salt and pepper and remove from heat.
- In a small bowl, rehydrate the raisins with 1 cup of boiling water.
- Fluff the cooked couscous with a fork.
- Add the dressing ingredients (orange juice, lemon juice, 1/3 cup olive oil, lemon zest, salt, and pepper) and mix well.
- Stir in the cauliflower and chickpea mixture, rehydrated raisins, toasted almonds, diced apple, and chopped mint.
- Mix until well combined.
- Add the watercress to the salad just before serving and toss gently.
- Serve immediately or refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Wine Advice:
This vibrant salad pairs well with a crisp and fruity white wine such as Pinot Gris or Sauvignon Blanc. Their acidity and freshness complement the spices and sweetness of the salad while balancing its flavors.Nutritional Information
Calories: 420 kcal | Carbohydrates: 49 g | Protein: 10 g | Fat: 22 g | Fiber: 9 g | Sugar: 17 g