Moroccan Cauliflower and Couscous Salad with Lemony Paprika Dressing


This salad is delicious!! It works perfectly on it’s own or as a side for some fish.


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Prep time: 15 mins  | Cook time: 25 mins | Serves: 6

What you will need:

  • 1x Medium cauliflower, cut into florets
  • 3x tbsp EVOO
  • 1x tsp Ground coriander
  • ¾ tsp Ground turmeric
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 ½ Cup water
  • 1x Cup uncooked pearl couscous
  • 1x Can chickpeas, rinsed and drained
  • ⅓ Cup raisins
  • ¼ Cup mint leaves, roughly chopped
  • ⅓ Cup parsley, roughly chopped
  • A handful of goats cheese

Lemony Paprika Dressing

  • ⅓ Cup EVOO
  • 2x tbsp Parsley, finely chopped
  • 2x tbsp Lemon juice
  • 1x Garlic clove, minced
  • ¾ tsp Paprika
  • ½ tsp Ground cumin
  • ¼ tsp Salt



  • Preheat your oven to 200°C and line a baking tray with baking paper
  • In a large bowl, add the cauliflower florets, 3 tbsp olive oil, coriander, turmeric, ½ tsp salt and black pepper and toss to combine
  • Transfer to the baking tray, spread in an even layer, and roast for about 30 minutes, tossing once halfway through, until golden and crispy
  • Bring the water in a pot to boil. Add the couscous and remaining ½ tsp salt, return to boil and then reduce heat to low, cover with a lid and allow to simmer until the liquid is absorbed. About 15 minutes
  • Drain any excess water and add stir in the chickpeas
  • To prepare the dressing, combine the parsley, lemon juice, garlic, paprika, cumin, and salt in a small bowl. Drizzle in some olive oil, whisking constantly with a fork until it is combined
  • In a large bowl, add the couscous and chickpea mixture, roasted cauliflower, almonds, raisins, mint, parsley and sprinkle over some goats cheese
  • Add the dressing and stir to combine
  • Enjoy!

Credit to @dishingouthealth for the original version of this recipe.