Mediterranean Cauliflower Couscous Salad

  • 05 May - 11 May, 2018
  • Mag The Weekly
  • Cookery


For dressing:

· Zest and juice from one large lemon

· 1tbsp dijon mustard

· 3 cloves of garlic, minced or pressed

· 1tbsp feta cheese crumbles

· ¼ cup extra virgin olive oil

For salad:

· 6 cups cauliflower couscous

· 4 plum tomatoes, diced

· 2-3 small bell peppers, diced

· 2 jalapenos, seeded and diced

· 1 cucumber, seeded and diced

· ½ red onion, chopped

· 1/3 cup olives

· 1/3 cup pine nuts

· 1/3 cup feta cheese

· 1tsp mint, chopped

· 1tsp chives, chopped

· Salt and fresh ground pepper to taste

· 1½ cups roasted chickpeas


For the dressing, combine lemon zest, lemon juice, dijon, garlic, feta and olive oil in a mason jar and shake to combine, or combine all the ingredients in a small mixing bowl and whisk to combine. Set aside.

For the salad, add cauliflower couscous, tomatoes, bell peppers, jalapeno, cucumber, red onion, olives, pine nuts, mint, chives, salt and pepper to a large mixing bowl. Add the dressing and stir to combine. Add the chickpeas and give it one more stir. Enjoy the salad at room temperature or chilled.