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Carrot Cauliflower and Couscous Salad

This recipe is really different and fun and you can make extra dressing for salads later in the week! We added port to ours, but this would go great with chicken breast or thighs as well as a firm white fish.
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Prep Time 6 minutes
Cook Time 30 minutes
Course Dinner, lunch, Main Course
Servings 4
Calories 328 kcal

Ingredients
  

  • 4 medium carrots
  • 1 head cauliflower (about 4 cups)
  • 1 T olive oil
  • .5 tsp ground cumin
  • .5 tsp ground turmeric
  • .25 tsp garlic powder
  • .25 tsp cayenne pepper
  • salt and pepper to taste
  • .75 cup dry couscous
  • 1 whole green onion, diced
  • .33 cup chopped cilantro
  • .33 cup chopped parsley
  • .33 cup pitted and chopped dates
  • .33 cup shelled pistachios
  • .75 cup English peas

For the dressing

  • 3 T Tahini
  • 2 T lemon juice
  • 1 T maple syrup
  • .5 tsp ginger powder
  • .5 tsp ground turmeric
  • .25 tsp garlic powder
  • .25 tsp salt and more to taste
  • black pepper to taste
  • 2-3 T warm water

Instructions
 

  • Preheat the oven to 400 degrees F. 
  • Chop carrots into 2 inch pieces, then cut in half lengthwise. Chop the cauliflower head into medium sized florets.
  • Line a large pan with parchment paper and add carrots and cauliflower; drizzle with olive oil and sprinkle with cumin, turmeric, garlic powder, cayenne and salt and pepper. Toss well to combine and coat the veggies with the oil and spices. Roast for 25-30 minutes or until carrots and cauliflower are tender and golden; flip veggies halfway through to ensure even roasting.
  • While the veggies are roasting cook your couscous per the directions on the couscous brand of choice.
  • Once couscous is ready, add to a large bowl, then add in the roasted carrots and cauliflower, green onion, cilantro, parsley, chopped dates, pistachios and peas.
  • To make the dressing, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper. Add 2-3 tablespoons of warm water to thin out the dressing to your desire. Taste and add more salt and pepper if necessary.
  • Combine the couscous mix with the roasted veggies and toss in the dressing, then add your protein of choice and serve.

Notes

Calories - 328
Protein - 9.5g
Carbs - 47.2g
Fat - 12.4g
Make sure you add a protein! Add to MyFitnessPal here or search for KWF Roasted Carrot Cauliflower Couscous Salad.
Keyword bowl, clean eating meal plan, clean eating salad, dairy free, healthy bowl, healthy dinner, healthy lunch, pescatarian, vegan