Bill's Recipes
Couscous/Quinoa Salad with Roasted Cauliflower & Feta
1 large head cauliflower, cut into medium florets4 tablespoons olive oil
3 cloves garlic, finely chopped
1 teaspoon crushed red pepper
1 cup couscous or quinoa
1 cup water for coucous or 2 1/2 cups water
or broth for the quinoa
¾ cup Kalamata olives, halved
2 tablespoons capers, drained
Grated rind and juice of 1 lemon or lime
Salt and black pepper,to taste
1 tablespoon chopped fresh oregano
¼ cup chopped fresh parsley
1 cup crumbled feta cheese
Set the oven at 350 degrees. In a large bowl, toss cauliflower with 1 tablespoon of the olive oil, ⅓ cup water, garlic, and red pepper.
Spread cauliflower on a cookie sheet. Roast for 40-50 minutes, stirring every 20 minutes, or until the florets are tender and caramelized.
In a saucepan, bring the water/broth to a boil. Remove from the heat and stir in the couscous. Cover with a lid and set aside for 5 minutes. For the quinoa, bring the broth to a boil, stir in the quinoa and simmer for 20-30 minutes.
In a large bowl, combine the remaining 3 tablespoons olive oil, olives, capers, lemon rind and juice, salt, and black pepper. Stir in couscous or quinoa and fluff with a fork. Add the roasted cauliflower. Stir gently; cool to room temperature.
Stir in oregano, parsley, and feta. Taste for seasoning, and add more salt and pepper, if you like.
