Description

Fluffy couscous tossed with turmeric-roasted cauliflower, crispy chickpeas, green olives, and bursts of fresh pomegranate — this vibrant and aromatic salad is perfect warm or cold, packed with color, flavor, and plant-based protein.

Ingredients

Units Scale

1 cup couscous
1 cup boiling water or vegetable broth
1 small head cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Salt and pepper to taste
1/2 cup green olives, sliced
1/2 cup pomegranate seeds
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
Optional: pinch of cayenne pepper for heat

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cauliflower and chickpeas with olive oil, turmeric, cumin, salt, pepper, and cayenne if using. Spread evenly on the baking sheet.
Roast for 25–30 minutes, stirring halfway, until golden and slightly crispy.
Meanwhile, place couscous in a large heat-safe bowl. Pour boiling water or broth over it, cover, and let sit for 5 minutes. Fluff with a fork.
Add roasted cauliflower and chickpeas to the couscous. Toss to combine.
Fold in sliced olives, pomegranate seeds, parsley, and lemon juice.
Serve warm or chilled. Stores well in the fridge for up to 3 days.

Notes

Substitute quinoa or millet for couscous for a gluten-free option.
Add toasted almonds or pine nuts for extra crunch.
Pairs well with a dollop of yogurt or tahini drizzle for extra creaminess.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg