Roasted Cauliflower Couscous Salad with Tomatoes, Olives, and Pomegranate Dressing

Season this vibrant couscous salad with a zesty blend of olive oils and pomegranate cider vinegar for irresistible flavor.

Ingredients

• 3 tbsp extra virgin olive oil
• 2 tbsp olive oil
• 2 tbsp pomegranate cider vinegar
• 250 g cauliflower
• 30 g parsley
• 50 g couscous
• 10 cherry tomatoes
• 10 Kalamata olives
• 2 tbsp Kalamata Olive & Fig Delicacy
• 1 glass jar

Preparation
Preheat the oven to 200°C and wash all fresh ingredients. Cut the cauliflower into florets and toss with 2 tbsp extra virgin olive oil. Spread on a parchment-lined baking tray and place cherry tomatoes in an oven dish. Roast both for 20 minutes.

Cook the couscous per package instructions and finely chop the parsley. Pit and halve the olives. Mix 1 tbsp extra virgin olive oil, 2 tbsp olive oil, and 2 tbsp pomegranate cider vinegar. Layer in a glass jar: dressing at bottom, then cauliflower, olives, parsley, couscous, Kalamata Olive & Fig Delicacy, and tomatoes.

Enjoy your meal!

Recipe & Image: Oil & Vinegar, specialists in olive oil & vinegar