Recipe for couscous salad with roasted cauliflower and feta

Karoline Boehm Goodnick for The Boston Globe

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.

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

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

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.

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