Posted on by Cary Gersh

Moroccan Salad

Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
Serves 4
Print
1714 calories
231 g
0 g
73 g
56 g
9 g
1497 g
2498 g
51 g
0 g
58 g
Nutrition Facts
Serving Size
1497g
Servings
4
Amount Per Serving
Calories 1714
Calories from Fat 633
% Daily Value *
Total Fat 73g
113%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 45g
Cholesterol 0mg
0%
Sodium 2498mg
104%
Total Carbohydrates 231g
77%
Dietary Fiber 34g
138%
Sugars 51g
Protein 56g
Vitamin A
829%
Vitamin C
657%
Calcium
61%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 head cauliflower (about 1 pound), trimmed to 1-inch florets
  2. 8 ounces carrots (about 1 small bunch), peeled and cut into 1/4-inch-thick slices
  3. 3 Tbsp. extra virgin olive oil
  4. 1/2 tsp. salt
  5. 1/2 cup whole-wheat couscous
  6. 1 (14.5-ounce) can garbanzo beans, rinsed and drained
  7. 3 green onions, thinly sliced
  8. 1/2 cup chopped fresh Italian parsley
  9. 1/4 cup chopped fresh cilantro
  10. 1/4 cup chopped pitted brine-cured green olives
  11. 1/4 cup currants
  12. 1/4 cup chopped toasted almonds
  13. Additional Italian parsley sprigs
  14. Lemon wedges
  15. Moroccan-Spiced Dressing (see separate recipe)
Instructions
  1. Preheat the oven to 450°F.
  2. Brush a heavy large rimmed sheet pan with olive oil.
  3. In a medium bowl, toss the cauliflower and carrots with the 3 tablespoons olive oil.
  4. Spread the cauliflower mixture in a single layer on the prepared sheet pan and sprinkle with 1/4 teaspoon of salt.
  5. Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.
  6. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a heavy small saucepan.
  7. Remove the saucepan from the heat and whisk in the couscous.
  8. Cover and let stand 5 minutes.
  9. 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.
  10. Whisk the Moroccan-Spiced Dressing to blend; add to the salad and mix well.
  11. Season the salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
  12. Sprinkle almonds over the salad and garnish with parsley sprigs. Serve with lemon wedges.
Notes
  1. A little bit of couscous is a great way to bind the spicy, lemony dressing with the roasted vegetables and chickpeas. I buy big, meaty green olives from my favorite Middle Eastern market for this salad. The olives have pits, but a good whack with the side of a chef’s knife makes them easy to remove. Enjoy the salad warm, room temperature, or chilled.
Adapted from From Salad for Dinner
beta
calories
1714
fat
73g
protein
56g
carbs
231g
more
Adapted from From Salad for Dinner
NoMayo https://nomayo.us/