Moroccan-Spiced Roasted Cauliflower & Carrot Salad with Chickpeas & Couscous

Moroccan-spiced roasted cauliflower and carrot salad with chickpeas and couscous.

Quite the mouthful, isn’t it? A tasty, tasty mouthful.My sister, Brooke, introduced me to this salad and we made it together as part of our day-long meal prepping recently.

This salad is delicate and soft in flavour, but nothing close to bland. I love how each component holds up against the others without being overpowering – or overpowered. It’s a perfect marriage of flavours.

This salad is worth the effort. Promise.


  • 1 head cauliflower (about 1 lb), trimmed to 1″ florets
  • 8 oz carrots (about 1 small bunch), peeled aand cut into 1/4″ thick slices
  • 3 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 c whole-wheat couscous
  • 1 (14.5 oz) can garbanzo beans, rinsed and drained
  • 3 green onions, thinly sliced
  • 1/2 c chopped fresh Italian parsley
  • 1/4 c chopped fresh cilantro
  • 1/4 c chopped pitted brine-cured green olives
  • 1/4 c currants
  • 1/4 c chopped toasted almonds
  • additional italian parsley sprigs
  • lemon wedges

Moroccan Spiced dressing:


  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1/2 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • 2 garlic cloves, pressed
  • 1/4 tsp kosher salt


1. Stir the cumin and the coriander seeds in a small, heavy dry saucepan over medium-high heat until toasted and fragrant, about 30 seconds. Remove the skillet from the heat and stir in the turmeric and cinnamon. Let the spices cool slightly and transfer them to a mortar and pestle or small spice grinder and coarsely grind.

2. In a small bowl, combine the spices with the olive oil, lemon juice, garlic, and salt, and whisk to blend.

3. Preheat the oven to 450°F. brush a heavy large rimmed sheet pan with olive oil. In a medium bowl, toss the cauliflower and carrots with the 3 Tbsp olive oil. Spread the cauliflower mixture in a single layer on the prepared sheet pan and sprinkle with 1/4 tsp of salt.


4. Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.

5. Meanwhile, bring 1/2 c water and the remaining 1/4 tsp salt to a simmer in a heavy small saucepan. Remove the saucepan from the heat and whisk in the couscous. Cover and let stand 5 minutes.

6. Fluff the couscous with a fork. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives, and currants.


7. Whisk the Moroccan Spiced dressing to blend; add to the salad and mix well. Season the salad to taste with salt and pepper.


8. Sprinkle almonds over the salad and garnish with parsley sprigs. Serve with lemon wedges.


Salad can be prepared 1 day ahead. Cover and refrigerate.

Bon appetit!


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