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.