COUSCOUS SALAD WITH FRESH HERBS AND GRILLED VEGETABLES

Ingredients for 4 people

1 medium cauliflower, cut into bouquets

1 small onion sliced ​​into ½ inch (1 cm) slices

A drizzle of olive oil

1/2 cup (125 mL) Israeli couscous (or pearl couscous)

1 C. (15 mL) chopped fresh mint

1 C. (15 mL) fresh coriander, chopped

¼ t (65 mL) flaked almonds, toasted

1/3 cup (85 mL) dry currants

The zest and juice of 1 lemon

Salt and pepper, to taste

Preparation

1. Preheat oven to 425 ° F (220 ° C)
2. On a baking sheet covered with parchment paper, place the bouquets of cauliflower and onion slices and drizzle with olive oil. Season and roast in the oven for 40 to 45 minutes, stirring halfway through cooking.
3. Cook the couscous according to the manufacturer’s instructions. Add a drizzle of olive oil and mix well so that the couscous does not stick, then reserve.
4. Add fresh herbs, almonds, raisins and zest and lemon juice
5. Cut the bouquets of cauliflower and onion slices roughly and place them in the bowl with the couscous. Mix everything and season. Put in the refrigerator.