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Mediterranean Cauliflower Couscous Salad

Andrea Bemis
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 cups

(15-ounce) can chickpeas

1

large head Cauliflower

1 1/2 cups

Cherry tomatoes

1

English cucumber

1 clove

Garlic

1 cup

Parsley, fresh leaves

1/2

Red onion, medium

1/2 tsp

Dijon mustard

1/3 cup

Kalamata olives, pitted

2 tbsp

Lemon juice, freshly squeezed

1/8 tsp

Cayenne pepper

1/4 tsp

Red pepper flakes

3/4 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

1/4 cup

Olive oil, extra-virgin

1/2 tsp

Cumin, ground

1/3 cup

Pine nuts