Roasted Cauliflower Hummus Couscous Salad

Ingredients

• 1.5 Pound cauliflower florets - 1 1/2 pounds (680 g), 680 g equivalent noted in the source text.
• 1 Can canned chickpeas, rinsed and drained - 1 can (15 oz/425 g), 425 g equivalent noted in the source text.
• 1 Cup instant wheat couscous - 1 cup (175 g), 175 g equivalent noted in the source text.
• 1.25 Cup water - 1 1/4 cups (300 ml), 300 ml equivalent noted in the source text; divided between couscous and dressing.
• 0.75 Cup plain tahini-based hummus - 3/4 cup (180 g), 180 g equivalent noted in the source text.
• 0.5 Cup fresh parsley, chopped - 1/2 cup (20 g), 20 g equivalent noted in the source text.
• 1 Count lemon, zested and juiced - 1 large (about 3 tablespoons juice), About 3 tablespoons juice, plus zest.
• 3 Tablespoon extra-virgin olive oil - 3 tablespoons (45 ml), 45 ml equivalent noted in the source text; divided between roasting and dressing.
• 1 Count garlic, minced - 1 clove (5 g), 5 g equivalent noted in the source text.
• 1 Teaspoon ground cumin - 1 teaspoon (2 g), 2 g equivalent noted in the source text.
• 1 Teaspoon fine sea salt - 1 teaspoon (6 g), 6 g equivalent noted in the source text; divided among roasting, couscous, and dressing.
• 0.5 Teaspoon black pepper - 1/2 teaspoon (1 g), 1 g equivalent noted in the source text; divided between roasting and dressing.

Instructions

1. Preheat and prep ingredients

   1. Preheat the oven to *425°F (220°C)* and line a sheet pan with *parchment paper*; rinse and drain the *chickpeas*, chop the *parsley*, mince the *garlic*, and zest and juice the *lemon*.

2. Roast cauliflower and chickpeas

   2. On the sheet pan, toss *cauliflower florets* and *chickpeas* with 2 tablespoons olive oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; spread in *a single layer* and roast for *22 to 25 minutes*, stirring once, until *browned and tender*.

3. Cook the couscous

   3. Meanwhile, bring *1 cup water* and 1/4 teaspoon salt to a boil in the saucepan; stir in the *instant wheat couscous*, cover, remove from heat, let stand for *5 minutes*, then fluff with a *fork*.

4. Whisk the hummus dressing

   4. In the small bowl, whisk *tahini-based hummus*, lemon zest, lemon juice, minced garlic, remaining 1 tablespoon olive oil, remaining 1/4 cup water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper until *smooth and pourable*.

5. Combine the salad

   5. Let the roasted cauliflower mixture cool for *5 minutes*, then combine the *fluffed couscous*, roasted cauliflower and chickpeas, parsley, and hummus dressing in the large bowl; toss until *evenly coated* and *lemon-bright*.

6. Serve

   6. Serve *warm*, at *room temperature*, or *chilled* for meal prep.