Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower, cut into florets
  • 1 cup green lentils
  • 1 cup couscous
  • juice of 1 lemon
  • 1 large garlic clove, minced
  • honey
  • 3/4 cup extra-virgin olive oil (for dressing), plus some to toss with the cauliflower
  • 1/4 cup chopped parsley
  • feta cheese, for sprinkling

Instruction

  • Toss cauliflower with some extra-virgin olive oil, salt and pepper until well coated. Roast in a 425 degree oven for 30-35 minutes, or until golden brown and caramelized.
  • While the cauliflower roasts, make the lentils. Bring 2 cups water to a boil and add lentils. Boil until cooked through, about 30 minutes. (Check the package instructions and test as you go; cooking times will vary.) Drain any remaining water and place in a large bowl.
  • In the same pot, bring couscous and 1 cup water to a boil. Immediately remove from heat, cover, and let sit 10 minutes. Fluff with a fork and add to bowl, along with the cauliflower and parsley.
  • In a small bowl, whisk lemon juice, garlic, salt, pepper and a drizzle of honey. Slowly whisk in oil until emulsified. Taste for seasonings. Pour over the salad and toss to combine. Serve warm sprinkled with feta.