Couscous Salad Recipe

In a medium saucepan, bring 1.5 cups of water to a boil. Add 1 cup of pearl couscous and 0.5 tsp of salt. Stir, reduce heat to low, cover, and simmer for about 10-12 minutes until the couscous is tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.

Preheat the oven to 425°F (220°C). Toss 2 cups of cauliflower florets with 2 tbs of olive oil, 0.5 tsp of salt, and 0.25 tsp of black pepper in a bowl. Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through.

In a large mixing bowl, combine the cooked couscous, roasted cauliflower, 0.5 cup of tomato conserva, 0.75 cup of crumbled feta cheese, 1 cup of drained chickpeas, and 2 cups of arugula. Toss gently to combine.

In a small bowl, whisk together 0.25 cup of olive oil, 2 tbs of lemon juice, and 2 tbs of chopped fresh mint until well combined.

Drizzle the lemon-mint oil over the salad and sprinkle with 1 tsp of za'atar seasoning. Toss everything gently to ensure the dressing and seasoning are evenly distributed. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.