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Seasonal Recipes

Recipe for couscous salad with roasted cauliflower and feta

Couscous salad with roasted cauliflower and feta.

Karoline Boehm Goodnick for The Boston Globe

Couscous salad with roasted cauliflower and feta.

Serves 4

Cauliflower, roasted with garlic and crushed red pepper, lends a bold, nutty flavor here to couscous. Stir in the tastes of the Mediterranean — olives, capers, feta, and oregano — to make this simple dish pop. Serve it as a light, meatless meal or pair it with roast chicken or broiled fish.

1head cauliflower, cut into medium florets
4tablespoons olive oil
cup water
3cloves garlic, finely chopped
1teaspoon crushed red pepper
1cup water
1cup couscous
¾cup Kalamata olives, halved
2tablespoons capers, drained
Grated rind and juice of
1 lemon
Salt and black pepper,
to taste
1tablespoon chopped fresh oregano
¼cup chopped fresh parsley
1cup crumbled feta cheese

1. Set the oven at 350 degrees. Have on hand a large rimmed baking sheet.

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2. In a large bowl, toss cauliflower with 1 tablespoon of the olive oil, water, garlic, and red pepper.

3. Spread cauliflower on the baking sheet. Roast for 50 minutes, stirring every 10 minutes, or until the florets are tender and caramelized.

4. In a saucepan, bring the water to a boil. Remove from the heat and stir in the couscous. Cover with a lid and set aside for 5 minutes.

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5. In a large bowl, combine the remaining 3 tablespoons olive oil, olives, capers, lemon rind and juice, salt, and black pepper. Stir in couscous and fluff with a fork.

6. Tip the roasted cauliflower into the bowl of couscous. Stir gently; cool to room temperature.

7. Stir in oregano, parsley, and feta. Taste for seasoning, and add more salt and pepper, if you like.
Karoline Boehm Goodnick

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