Moroccan-spiced roasted cauliflower and carrot salad with chickpeas and couscous

With about 95 percent accuracy, I can usually judge whether I will like a recipe from the ingredients list.

This was not one of those recipes.

I have been working my way through my most-used cookbook, Salad for Dinner, for years. And for years, I had skipped over this recipe. The ingredients sounded weird together. Would green olives really work with a dressing that was inflected with turmeric and cinnamon? Did cauliflower and carrots really need a starchy bed of couscous? Speaking of: was that really enough couscous for a couscous salad? And what about the chickpeas–where did they fit into this equation?

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