Roasted Cauliflower Hummus Couscous Salad
A bright plant-based lunch salad with roasted cauliflower, chickpeas, instant wheat couscous, fresh parsley, lemon, and tahini-based hummus.
- Contains Sesame
- Contains Wheat/Gluten
- Dairy-Free
- Egg-Free
- meal prep
- plant-based
- salad
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
cauliflower florets · 1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Details
lemon, zested and juiced · 1 Count
Fresh Large Lemon - Each
100%
Details
canned chickpeas, rinsed and drained · 1 Can
La Preferida® Chick Peas
100%
Details
instant wheat couscous · 1 Cup
Kroger® Original Couscous
88%
Details
plain tahini-based hummus · 0.75 Cup
Simple Truth Organic® Original Hummus
79%
Details
fresh parsley, chopped · 0.5 Cup
Parsley
50%
Details
garlic, minced · 1 Count
Garlic
Sale
10%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
fine sea salt · 1 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
water · 1.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- cauliflower florets-1 1/2 lb
- canned chickpeas-1 can
- water-1 1/4 cups
- instant wheat couscous-1 cup
- plain tahini-based hummus-3/4 cup
- fresh parsley-1/2 cup
- large lemon-1 large
- extra-virgin olive oil-3 tablespoons
- garlic-1 clove
- ground cumin-1 teaspoon
- fine sea salt-1 teaspoon
- black pepper-1/2 teaspoon
Heat the oven to 425°F and line 18-by-13-inch rimmed sheets with heat-rated parchment. Cut cauliflower into roughly 1-inch florets, drain chickpeas, chop parsley, mince garlic and zest and juice lemon.
Use caution with the zester and knife while preparing the lemon, parsley, and garlic.
Toss cauliflower and chickpeas with two-thirds of the oil, cumin and half the salt and pepper; roast until browned and tender throughout. Spread in uncrowded layers for about 22–25 minutes, stirring and swapping rack positions halfway.
Use oven mitts when handling the hot sheet pan, and keep the pan level to prevent hot oil spills.
Bring four-fifths of the water and one-quarter of the salt to a boil, stir in instant couscous, cover and remove from heat. Use a 2-quart saucepan. Stand for 5 minutes or package time until tender, then fluff.
Open the covered saucepan away from your face to avoid steam burns.
Whisk hummus, lemon zest and juice, garlic and the remaining oil, water, salt and pepper until smooth and pourable.
Cool roasted vegetables for 5 minutes, then gently toss with couscous, parsley and dressing until evenly coated. Use a mixing bowl of at least 4 quarts.
Serve warm or refrigerate promptly in shallow containers for chilled meal prep.
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