Easiest Vegan Salad // Pearl Couscous Cauliflower

This is the easiest vegan salad I have ever made. You can thank me later. x

You’ll need: 

  • Olive Oil
  • 1 medium head cauliflower, broken into florets
  • 2 handfuls pitted and halved kalamata olives
  • 1 bag Israeli (Pearl) Couscous
  • 1/4 cup chopped parsley
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt + pepper to taste

What to do: 

  1. Preheat oven to 200 degrees.
  2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
  3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. 
  4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.

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2 thoughts on “Easiest Vegan Salad // Pearl Couscous Cauliflower

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