Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini
Preheat oven to 350 degrees and line a baking sheet with parchment paper. On the prepared baking sheet, toss the cauliflower with 1 Tbsp olive oil, smoked paprika, Aleppo powder, turmeric, and a sprinkle and salt and pepper. Spread into a single layer and bake for 30 minutes.
Meanwhile, bring 1 1/2 cups of salted water to a boil in a medium sauce pan. Add couscous, stir, cover, and remove from heat. Set aside and let steam for 10 minutes before fluffing with a fork.
Whisk together the dressing ingredients, adding water (1 Tbsp at a time), if the dressing is too thick. It should be easy to pour over the salad. Season with salt and pepper and set aside. Add to the fluffed couscous and toss to combine.
Once everything is done cooking, add roasted cauliflower, dates, parsley, and black sesame seeds to the couscous. Season with salt and pepper. Can be served warmed or chilled.