- 1 medium head cauliflower, cut into medium florets
- 1 cup uncooked white pearl couscous
- 1 (540 ml) can lentil, drained
- 1/3 cup chopped parsley leaves
- 1/3 cup sliced almonds
- 3 tablespoons olive oil
- 3/4 teaspoon ground turmeric
- salt and pepper to taste
- 4 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons dried mint
- 1 garlic clove, grated
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 2 teaspoons sumac
- salt and pepper to taste
For Dressing
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large mixing bowl, gently toss the cauliflower florets with the olive oil, turmeric, salt, and pepper until evenly coated. Spread the cauliflower onto the prepared baking sheet in an even layer.
Roast in the oven until crispy and golden, about 20-25 minutes, tossing halfway through. Remove from oven.
Meanwhile, bring 1 1/4 cups water and 1-teaspoon salt to a boil in a medium sauce pan.
Add couscous, stir, cover, and remove from heat. Set aside and let steam for 10-12 minutes before fluffing with a fork (or cook according to the package instruction).
For dressing, in a small bowl, combine lemon juice, olive oil, garlic, paprika, cumin, sumac, dried mint salt and pepper until combined.
In a large bowl, add couscous and lentil, along with roasted cauliflower, almonds, and parsley. Add the dressing and toss to combine.