While on vacation this summer, I had a delicious couscous salad for lunch. I knew I had to come home and make it! The salad I had on vacation used regular couscous and dried sweetened cranberries. I substituted whole wheat couscous and dried unsweetened cherries to make it work for Daniel Fast. I think it tastes even better!
- 1/2 head cauliflower, cut into 1-inch pieces (or a bag of cauliflower florets)
- olive oil
- salt & freshly ground pepper
- 1 cup whole wheat pearl couscous
- 1 1/2 cups low sodium vegetable broth (read the label for only vegetables and spices)
- 1 1/2 tablespoons curry powder
- couple large handfuls of mixed greens
- 1/2 cup dried unsweetened cherries
- 1/2 cup roasted cashews, coarsely chopped
- 1/3 cup chopped fresh parsley
- Preheat oven to 400 degrees.
- Place cauliflower florets on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss. Spread in a single layer. Roast for 25 minutes.
- Bring broth and curry powder to a boil in a medium saucepan. Add couscous. Reduce heat, and simmer, covered about ten minutes, until water is absorbed. Let stand covered for a few more minutes.
- In a large salad bowl, layer greens, couscous, cauliflower, cherries, cashews, and parsley. Toss to combine. Serve warm or room temperature. It is also great cold the next day for lunch!
If you don’t like curry powder, leave it out, but it adds a really nice spice to the couscous.
Makes about five dinner portions.