1-2 cookie sheets of veggies (1 head cauliflower (about 1 lb, trimmed to 1 inch florets; 8 oz carrots (about 1 medium small bunch) peeled and cut into ¼ inch think slices
3 tablespoons olive oil
½ teaspoon salt
½ cup quinoa
1 14.5 oz can garbanzo beans, rinsed and drained
3 green onions, thinly sliced
½ cup chopped fresh Italian parsley
¼ cup chopped fresh cilantro
1/3 cup chopped pitted brine-cured green olives
1/3 cup currants or chopped raisins (increase as desired)
1/3 cup currants or chopped raisins (increase as desired)
1/2 cup chopped toasted almonds (increase as desired)
additional Italian parsley springs
Lemon wedges
Preheat over to 450 degrees. Brush cookie sheets with olive oil or line the pans with parchment paper. In medium bowl, toss the veggies in olive oil.
Spread the veggies on cookie sheets and sprinkle with ¼ teaspoon of salt. Roast the vegetables in the oven until
browned in places and tender, stirring once, about 15 minutes.
Meanwhile, bring 1 cup water and the remaining ¼ teaspoon
salt to a simmer in a heavy small saucepan. Add quinoa, simmer for 15 minutes covered, let stand 5 minutes. Fluff the quinoa with a fork. Transfer the couscous to a large bowl; mix in
the cauliflower, carrots, garbanzo beans, green onions, chopped parsley,
cilantro, olives and currants. Whisk the
Moroccan-Spiced Dressing to blend; add to the salad and mix well. Season the salad to taste with salt and
pepper. Salad can be prepared 1 day
ahead. Cover and refrigerate.
When ready to serve sprinkle almonds over the salad and
garnish with parsley springs. Serve with lemon wedges.
Moroccan-Spiced
Dressing
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
¼ teaspoon ground cinnamon
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (1/2 lemon)
2 garlic cloves, pressed
¼ teaspoon kosher salt
Whisk together.
