Cauliflower Couscous Salad with Lemony Paprika Dressing

Cauliflower couscous salad with roasted turmeric-spiced cauliflower, pearl couscous, chickpeas, herbs, almonds, and dried fruit.

A New Take On Cauliflower

This cauliflower couscous salad was a pleasant surprise in our house. Cauliflower hasn’t always been a favorite here—it’s often felt bland and underwhelming in the past—but this recipe completely changed that. It’s packed with flavor, texture, and contrast, and it finally redeemed cauliflower for us.

I’m sharing this as a lunch recipe because it truly works on its own: filling, balanced, and satisfying without feeling heavy. That said, it also transitions easily into dinner if you add a protein. We love pairing it with shrimp, especially my Lemon Garlic Skillet Shrimp, but grilled chicken or salmon would also work well.

Why This Works So Well on the Mediterranean Diet

• Roasted cauliflower adds fiber, antioxidants, and a savory depth that raw cauliflower just doesn’t have. Roasting brings out natural sweetness and gives the salad substance.

• Pearl couscous provides satisfying carbohydrates for energy while still keeping the dish light and balanced.

• Chickpeas add plant-based protein and fiber, helping this salad feel filling enough for a full meal.

• Extra-virgin olive oil forms the base of both the roasting process and the dressing, supporting heart health and nutrient absorption.

• Fresh herbs, spices, and lemon deliver bold flavor without relying on heavy sauces or added sugars.

The balance of warm spices, fresh herbs, citrus, and texture makes this feel complete and satisfying—exactly what Mediterranean-style eating aims for.

A Note on Couscous (and Why This Recipe Changed My Mind)

I’ve used couscous in another recipe before and didn’t love it — the texture felt off and it didn’t really add much. This salad completely changed that for me.

Here, the couscous works because it’s paired with bold flavors and varied textures: roasted cauliflower, chickpeas, herbs, nuts, and dried fruit. Instead of feeling bland or filler-like, it helps carry the dressing and ties everything together. Combined with the spices and lemony dressing, it finally makes sense why couscous is such a staple in Mediterranean-style cooking.

Cauliflower couscous salad served as a hearty lunch, paired with lemon-garlic skillet shrimp for added protein.

Why This Salad Works So Well for Meal Prep

This cauliflower couscous salad is one of those recipes that actually gets better as it sits, which makes it ideal for meal prep. The roasted cauliflower holds its texture, the couscous absorbs flavor without becoming mushy, and the dressing keeps everything tasting fresh even after a day or two in the fridge.

It packs easily for work lunches, holds up well for on-the-go meals, and doesn’t need reheating to be enjoyable. You can eat it cold, at room temperature, or slightly warmed, depending on what your day looks like. For busy weeks, having a container of this ready to go takes a lot of pressure off midday meals!

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Cauliflower Couscous Salad with Lemony Paprika Dressing

Yield: 4-6

Author: Siena Haskell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This cauliflower couscous salad is packed with flavor, texture, and Mediterranean Diet staples—roasted vegetables, whole grains, legumes, olive oil, herbs, and warm spices. It works beautifully as a satisfying lunch on its own or as a flexible dinner base when paired with a simple protein like shrimp or grilled chicken.

Ingredients

Salad

• 1 medium head cauliflower, cut into florets (about 6 heaping cups)
• 3 Tbsp extra-virgin olive oil
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp kosher salt, divided
• 1 tsp black pepper
• 1 cup uncooked pearl couscous
• 1 (15-oz) can chickpeas, rinsed and drained
• ⅓ cup sliced almonds
• ⅓ cup raisins (or chopped dates or dried apricots)
• ¼ cup roughly chopped or torn mint leaves
• ⅓ cup roughly chopped or torn parsley leaves

Lemony Paprika Dressing

• ⅓ cup extra-virgin olive oil
• 2 Tbsp finely chopped fresh parsley
• 2 Tbsp fresh lemon juice
• 1 garlic clove, grated or finely minced
• ¾ tsp paprika
• ½ tsp ground cumin
• ¼ tsp kosher salt

Instructions

Roast the Cauliflower

1. Heat oven to 425°F. Place a large rimmed baking sheet on the middle rack while the oven heats.
2. In a large bowl, toss cauliflower with 3 Tbsp olive oil, coriander, turmeric, ½ tsp salt, and black pepper. Transfer to the hot baking sheet, spread evenly, and roast until tender and browned in spots, 25–30 minutes, tossing once halfway through.(No need to clean the bowl—you’ll reuse it.)

Cook the Couscous

1. Bring 1½ cups water to a boil in a medium saucepan. Add couscous and the remaining ½ tsp salt, return to a boil, then cover and reduce heat to a simmer.
2. Cook until liquid is absorbed, about 15 minutes. Drain excess water if needed and stir in chickpeas.

Make the Dressing

1. In a small bowl, whisk together parsley, lemon juice, garlic, paprika, cumin, and salt. Slowly stream in olive oil while whisking until fully combined.

Finish the Salad

1. In the same bowl used for the cauliflower, combine couscous-chickpea mixture, roasted cauliflower, almonds, raisins, mint, and parsley. Add dressing and toss well to combine. Serve warm, chilled, or at room temperature.

Notes

Serving Ideas & Variations

• For lunch: Enjoy as-is for a filling, plant-forward meal.
• For dinner: Pair with grilled or skillet shrimp, chicken, or fish. This salad holds its own alongside protein without needing adjustments.
• Make-ahead friendly: Flavors continue to develop as it sits, making it great for meal prep.

Nutrition Facts

Calories

642

Fat

36 g

Sat. Fat

5 g

Carbs

70 g

Fiber

13 g

Net carbs

57 g

Sugar

3 g

Protein

16 g

Sodium

1099 mg

Cholesterol

0 mg

Nutrition facts are approximate and may vary.