Name: Cauliflower Couscous with Chickpeas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 15-ounce can of chickpeas, drained, rinsed, and patted dry (or 1 1/2 cups cooked chickpeas); 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon sea salt; 1 tablespoon olive oil; 4 tablespoons fresh lemon juice; 2 teaspoons dijon style mustard; 1 clove of garlic, minced; 1 teaspoon fine sea salt; 1/4 cup extra virgin olive oil; 1 large head cauliflower, cut into florets; 1 1/2 cups cherry tomatoes, halved; 1/2 red onion, diced; 1/2 cup kalamata olives, chopped; 1 cucumber, finely chopped; 1 cup parsley, finely chopped; 1/3 cup pumpkin seeds; 1 teaspoon crushed red pepper flakes; Sea salt and pepper to taste

Scale

Ingredients

2 cups French lentils
2 cloves garlic, smashed
2 bay leaves
1 pound of small fingerling potatoes, scrubbed
2 tablespoons whole-grain mustard
Sea salt
Juice from 1 lemon
2 tablespoons apple cider vinegar vinegar
⅓ cup extra-virgin olive oil
1 large cucumber, chopped into ½-inch pieces
1 cup pitted Niçoise olives, roughly chopped
1 cup loosely packed fresh mint, roughly chopped
1 cup goat milk feta cheese

Instructions

Put the lentils, garlic, and bay leaves in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until tender but firm, about 12-15 minutes. Drain the water and remove the garlic and bay leaves.
Preheat oven or toaster oven to 400°F.
Toss potatoes in a medium bowl with a tablespoon of olive oil. Sprinkle generously with sea salt, and arrange potatoes in a single layer in a pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife, about 20-25 minutes. Allow to cool.
While the lentils and potatoes are cooling, make the vinaigrette. In a small bowl, whisk together the mustard, ½ teaspoon salt, lemon juice, olive oil, and vinegar.
Put the lentils, potatoes cucumbers, olives, and mint in a large bowl. Gently stir until ingredients are combined.
Pour over the vinaigrette and gently toss, making sure dressing is evenly distributed.
Sprinkle the feta over the dish.

Nutrition

Serving Size: 6