Couscous Salad with Roasted Cauliflower and Tomatoes
Couscous Salad with Roasted Cauliflower and Tomatoes
1 - 2 people
30 min
This vegetarian couscous salad with roasted cauliflower and cherry tomatoes is even tastier than it looks! The secret is the savory, yet sweet Olive & Fig Spread, a typical Mediterranean delicacy.
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Ingredients and Method
Ingredients
- 3 tbsp. Bonsecco EVOO
- 2 tbsp. Chili Pepper Olive Oil
- 2 tbsp. Pomegranate Vinegar
- 1 ½ cups (250 g) cauliflower
- 2 tbsp. parsley
- ¼ cup couscous
- 10 cherry tomatoes
- 10 (Kalamata) olives
- 2 tbsp. Kalamata Olive & Fig Delicacy
- Glass jar (Pure Food Inside Glass Jar)
Method
- Pre-heat the oven to 400 °F and wash all the fresh ingredients. Separate the cauliflower into florets, then mix with two Tbsp of extra virgin olive oil. Distribute the cauliflower on parchment paper covered baking tray. On a separate baking tray, add the cherry tomatoes. Roast the cauliflower and tomatoes for 20 minutes.
- Cook the couscous according to the instructions on the package and mince the parsley. Pit the olives, then halve them. Mix 1 Tbsp of extra virgin olive oil with 2 Tbsp of Chili Pepper Olive Oil and 2 Tbsp of Pomegranate Vinegar.
- Pour this mixture into a glass jar, then fill the jar with the cauliflower followed by the olives, the parsley, couscous, Kalamata Olive & Fig Delicacy and finally the cherry tomatoes on top.
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