Moroccan Cauliflower Couscous Salad

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There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week.

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Steps

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Heat coconut oil in large skillet set over medium heat.

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Cook cauliettes , garlic , cumin , paprika , coriander , salt , cinnamon and pepper for about 5 minutes or until well coated and cauliettes start to soften.

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Stir in water.

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Cook for 3 to 5 minutes or until no liquid remains and cauliettes are tender.

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Stir in lemon juice.

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Remove from heat and let cool completely.

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Toss together cooled cauliettes , chickpeas , red pepper , red onion , orange juice , apricots , almonds and 2 tbsp cilantro.

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Cover and refrigerate for about 30 minutes or until chilled.

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Sprinkle with remaining cilantro , pomegranate seeds and mint.

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Ingredients

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cauliflower, coconut oil, garlic clove, paprika, salt, pepper, water, lemon juice, chickpeas, red pepper, red onion, orange juice, dried apricot, toasted almond, fresh cilantro, pomegranate seeds, of fresh mint