Roasted Cauliflower, Chickpea and Couscous Salad

Roasted Cauliflower, Chickpea and Couscous Salad

A delightful Salad with a hint of Indian flavors infused along with other healthy ingredients. A very filling salad, indeed a complete meal as it has carbs, protein and fiber and is full of delicious flavors.
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Salads are quick and easy to make, they are an easy and delicious way to include healthy ingredients into your diet. Vegetables in salads are good sources of insoluble fiber, which keeps your digestive tract healthy. If you add nuts, seeds or beans to the salad, you’ll get a boost of soluble fiber that helps lower cholesterol and keeps blood sugar balanced.
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When I got to know that this week Blog Hop is bringing Salads into this months theme, i was so delighted because I love salads and also I knew I would get to learn not only one but 8 other new salads from fellow bloggers that too vegetarian..Yayyy!!!!!!! I would love to include all of them in my daily diet plans.DSC_0270_Fotor

I am bringing roasted cauliflower, chickpea and couscous salad.
Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them.
Read more here

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Couscous has a wide variety of health benefits, including the ability to prevent certain cancers, increase heart health, prevent bacterial and viral infections, promote normal metabolism throughout the body’s systems.
Cauliflower is an excellent, low-calorie source of potassium and chickpea indeed a universal bean filled with fiber and protein.

To make this salad more interesting and inviting to my family members, I have infused some desi flavors while marinating the cauliflower. Cut cauliflower florets are first marinated in some spices and the roasted. Mixed with boiled chickpeas and couscous this salad is makes a complete meal. Try these awesome , delicious ad filling salad warm or cold and enjoy.
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Roasted Cauliflower,Chickpea and Couscous Salad
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Ingredients
  1. cauliflower, broken into florets- 2 cups
  2. Black Pitted Olives-3/4 cup
  3. Boiled Chickpeas-1/2 cup
  4. Roasted Red bell pepper-1/4 cup ( you can use unroasted one too)
  5. couscous- 1 cup
  6. Water for boiling couscous-2 cups( or as directed in packet)
  7. chopped parsley- 1/4 cup
  8. extra-virgin olive oil- 2tsp
  9. lemon juice- 2 tsp
  10. Cumin powder-1tsp
  11. Kitchen King Masala or Curry Powder- 1tsp
  12. salt and Pepper to taste
  13. For Dressing
  14. 2 cloves of garlic
  15. 1 tbsp of extra virgin olive oil
  16. Lemon juice- few drops
Instructions
  1. Preheat oven to 400 degrees. In small bowl put the garlic cloves dipped in olive oil and keep aside.
  2. Wash the cauliflower florets and pat them dry on a paper towel. In a big bowl put the cauliflower florets and sprinkle cumin powder, curry powder or kitchen king powder, lemon juice and little salt. Mix everything well so that spices coat the cauliflower florets.
  3. Spray a baking sheet with olive oil or cooking spray and now place these cauliflower florets on baking sheet
  4. Bake for 15-20 minutes, until the cauliflower starts getting roasted and turning brown. Flip them over and let them roast from the other side too. Keep checking in between to avoid burning.
  5. Meanwhile bring water to a boil in a pan over high heat. Put couscous and let it boil to boil. keeping the flame low, cover for 10 minutes, until water is absorbed.
  6. In a large bowl, put the boiled chick peas, red bell peppers, boiled couscous and roasted cauliflower florets. Add the olives, chopped parsley , cumin powder, lemon juice and mix well.
  7. Finally add the garlic infused olive oil and mix well. Serve this delicious salad warm or cold and enjoy.
LET'S COOK HEALTHY TONIGHT! http://www.letscookhealthytonight.com/

Please check the other delicious Salad recipes by fellow bloggers

VANI- LEBANESE TABBOULEH SALAD
PIYALI- GRILLED VEGETABLE AND CURRY LEAF PESTO PASTA SALAD
POORNIMA- CARROT CUCUMBER SLAW
and THREE WAY PEANUT SALAD
JAYASHREE- WATERMELON AND CUCUMBER SALAD
PADMA- FENNEL CITRUS SALAD
BLACK EYE PEA QUINOA SALAD
SHUBHA- THAI SALAD WITH PEANUT BUTTER DRESSING
ANUPAMA
GREEK YOGURT DRESSING WITH PARSLEY
SWEET POTATO SALAD WITH GREEK YOGURT DRESSING
SHOBHANA- CORN SALAD



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