Lemony Couscous Salad with Hummus Dressing
Servings: 4 servings
1 small head (2½ pounds) cauliflower, cut into 1-inch florets
¼ cup olive oil, divided
2 teaspoons kosher salt, divided, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons freshly squeezed lemon juice (from about 1 lemon), divided
¼ cup pine nuts
1 shallot, finely chopped
1 teaspoon ground coriander
1 cup pearl couscous
1 garlic clove, minced
1 tablespoon finely grated lemon zest (from about 1 lemon)
¼ cup raisins
½ cup finely chopped parsley leaves and tender stems
2 tablespoons Sabra Classic Hummus
1. Preheat the oven to 450°F. On a baking sheet, toss the cauliflower with 2 tablespoons of the olive oil, 1 teaspoon of the kosher salt and freshly ground black pepper to taste. Roast in a single layer without stirring, until tender and golden, 18 to 20 minutes. Toss with half the lemon juice as soon as it comes out of the oven, then set aside.
2. Meanwhile, in a medium saucepan, toast the pine nuts over medium heat, stirring constantly until fragrant and golden, 5 to 7 minutes. Transfer to a small bowl and set aside.
3. Add the remaining 2 tablespoons olive oil to the saucepan, along with the shallot and ground coriander. Sauté until translucent and just starting to turn golden, about 3 minutes, then add the couscous. Cook the couscous, stirring occasionally, until toasted and golden, 5 to 7 minutes more. Add the remaining 1 teaspoon kosher salt, 1¼ cups water, garlic and lemon zest. Bring to a boil, then reduce the heat to low, cover and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat.
4. Transfer the cauliflower, pine nuts, couscous, raisins and chopped parsley to a large bowl. Toss to combine. In a small bowl, stir together the remaining lemon juice and hummus; thin with water if necessary to reach a consistency that can be drizzled. Season with salt and pepper, then drizzle over the couscous salad.