Description
A vibrant, nourishing salad featuring roasted sweet potatoes, tender cauliflower, fluffy couscous, fresh herbs, crunchy almonds, and juicy pomegranate seeds tossed in a light lemon dressing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 small head of cauliflower, cut into florets
- 1 cup dry couscous
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 cup chopped fresh parsley
- 1/3 cup pomegranate seeds
- 1/4 cup toasted sliced almonds
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss cubed sweet potatoes and cauliflower with 2 tablespoons olive oil, salt, and pepper.
- Spread veggies on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- Meanwhile, prepare couscous according to package instructions using 1 cup couscous and 1 cup hot water or broth. Fluff with a fork once cooked.
- Let the roasted veggies and couscous cool slightly before combining.
- In a large mixing bowl, combine couscous, roasted veggies, parsley, pomegranate seeds, and almonds.
- Drizzle with remaining tablespoon of olive oil and lemon juice. Toss gently to combine.
- Adjust seasoning and serve warm or chilled.
Notes
- Substitute couscous with quinoa or bulgur for variation.
- Add chickpeas or feta for extra protein and flavor.
- Chill for an hour before serving for deeper flavor infusion.