1 medium head cauliflower, broken into florets
1/2 c. pitted and halved kalamata olives
1/2 cup of feta, crumbled
1 c. Israeli (pearl) couscous
1/4 c. chopped parsley
2 tbsp. extra-virgin olive oil (and a little more for drizzle)
2 tbsp. fresh lemon juice
Salt and pepper, to taste
Preheat oven to 400 degrees.
Place cauliflower florets on baking sheet; sprinkle with paprika, salt and pepper taste.
Drizzle with olive oil and stir to coat evenly.
Bake for 20 minutes, then stir in kalamata olives (add a little more olive oil if needed).
Cook for an additional 15-20 minutes until cauliflower is beginning to turn golden brown.
Once cooked, remove from oven and set aside.
While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat.
Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 8-10 minutes, or until water is absorbed.
(The pearls will be plumped and soft when ready).
Combine cauliflower and olive mix, couscous, feta and parsley in a large bowl.
In a small bowl, whisk together 2 Tbsp. of olive oil and lemon juice.
Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.