Roasted Cauliflower Salad

By jeknudson

Ingredients

• 1 can chickpeas, rinsed and patted dry
• 1/4 cup pine nuts or sliced almonds
• 1 clove garlic, grated or finely chopped
• 1 teaspoon ground cumin (1/3 palmful)
• Juice of 1 1/2 lemons
• 1 1/2 cups vegetable or chicken broth
• 3 tablespoons extra-virgin olive oil (EVOO)
• One 10-ounce box couscous
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped chives
• Roasted Cauliflower
• 1 cup packed flat-leaf parsley leaves
• Salt and pepper
• 4 flatbreads or pitas, warmed

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

Preheat the oven to 425°. On a baking sheet, spread the chickpeas and pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7 to 8 minutes.

Meanwhile, in a small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.

In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.

In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.

Fluff the couscous with a fork. Spoon onto 4 plates and top with the salad. Serve with the garlic yogurt and bread.