- 1 lb cauliflower, broken into small florets
- 4 tbsp extra virgin olive oil, divided
- Salt and pepper, to taste
- 1/2 cup diced red bell pepper
- 1/2 cup chopped shallots, about 2
- 1 1/4 cups vegetable broth or stock
- 1 cup raw couscous
- 3 tbsp Meyer lemon juice
- 1 1/2 cups fresh blueberries
- 3/4 cup crumbled feta cheese.
- Preheat the oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or just use a nonstick baking sheet). Spread the cauliflower on the baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, as desired.
- Roast the cauliflower for 10 minutes. Stir well. Add the red bell pepper and shallots to the baking sheet and toss to combine. Return to the oven and roast for an additional 7-10 minutes, until the cauliflower is tender. Remove from the oven and set aside.
- In a medium saucepan, bring the vegetable broth or stock to a boil. Stir in the couscous, remove from the heat and cover. Let stand for 5 minutes, and then fluff with a fork.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the Meyer lemon juice and salt and pepper. Taste and adjust seasoning as desired.
- In a large mixing bowl, combine the cauliflower mixture, blueberries and the couscous. Stir well. Drizzle with the Meyer lemon vinaigrette. Toss well to combine. Sprinkle with feta and toss again.
- Enjoy warm or chilled.
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.