Cauliflower Couscous Salad

Looking for a light yet satisfying meal that’s packed with vegetables and Mediterranean flavors? This cauliflower couscous salad is fresh and filled with flavor. Topped with sautéed zucchini and asparagus, and filled with sun-dried tomatoes, Kalamata olives, and fresh herbs, it’s the perfect dish for warm weather dining.

A Fresh and Flavorful Grain-Free Summer Salad

When the weather warms up, my meals get lighter, brighter, and faster—and this Mediterranean Cauliflower Couscous Salad fits the bill perfectly. It’s the kind of dish I crave when I want something fresh and satisfying that doesn’t require much time in the kitchen. No heavy ingredients, no oven, and no fuss—just wholesome vegetables, vibrant herbs, and bold Mediterranean flavors.

This salad starts with a base of cauliflower couscous, a light and grain-free alternative to traditional couscous that adds crunch and texture without weighing you down. From there, it’s layered with tender sautéed zucchini and asparagus, sweet-tart sun-dried tomatoes, briny Kalamata olives, and a handful of fresh herbs. A simple lemon and olive oil vinaigrette ties it all together.

It’s refreshing, satisfying, and endlessly versatile—perfect for everything from quick lunches to easy dinners or summer potlucks. Whether you’re following a gluten-free or low-carb lifestyle, or just looking to eat more veggies, this cauliflower couscous salad is a recipe worth keeping on repeat.

What Is Cauliflower Couscous?

Cauliflower couscous is a grain-free alternative to traditional couscous, made by finely grating or processing cauliflower florets into rice-sized pieces. It mimics the texture of couscous but is naturally low in carbohydrates and gluten-free. This versatile base can be eaten raw or lightly cooked, making it ideal for salads, bowls, and light meals.

Ingredients

Here’s what you’ll need to make this Mediterranean-inspired cauliflower couscous salad:

• Cauliflower - Pre-riced or florets, serves as the base of the salad, providing a light and crunchy texture.
• Flat-leaf parsley - Finely chopped, adds freshness and color.
• Scallions - Thinly sliced, offering a mild onion flavor.
• Chives - Finely chopped, contributing a subtle onion-like taste.
• Sun-dried tomatoes - Thinly sliced, providing a sweet-savory depth.
• Kalamata olives - Thinly sliced, adding a briny contrast.
• Extra-virgin olive oil  - Used in both the vinaigrette and sauté, offering richness and flavor.
• Fresh lemon juice and lemon zest - For the vinaigrette, adding brightness and acidity.
• Garlic - Used in the sauté for aromatic depth.
• Zucchini - Thinly sliced, sautéed to tender perfection.
• Asparagus - Ends removed and cut into 1-inch pieces, sautéed until just tender.

Step-by-Step Instructions

1. Prepare the Vinaigrette

In a large serving bowl, whisk together:

• olive oil
• lemon juice
• lemon zest
• sea salt
• freshly ground black pepper

Set aside.

2. Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add:

• garlic
• zucchini
• asparagus
• salt

Cook, stirring occasionally, until vegetables are just tender and lightly caramelized, about 4–5 minutes. Remove from heat and let cool slightly.

3. Assemble the Salad

To the bowl with the vinaigrette, add:

• cauliflower rice
• chopped parsley
• scallions
• chopped chives
• sun-dried tomatoes
• Kalamata olives

Toss gently to combine. Top with the sautéed zucchini and asparagus. Serve at room temperature.

Variations to Try

• Add Protein: Incorporate chickpeas for a heartier meal.
• Cheese Options: Crumbled feta or goat cheese can add a creamy, tangy element.
• Additional Vegetables: Roasted bell peppers, cherry tomatoes, or cucumbers can enhance flavor and texture.
• Herb Substitutes: Experiment with fresh mint, oregano, or dill for different flavor profiles.

Serving Suggestions

This salad is versatile and can be served in various ways:

• As a Main Dish: Perfect for a light lunch or dinner, especially during warmer months.
• As a Side: Complements grilled meats, seafood, or Mediterranean dishes.
• For Meal Prep: Stores well in the refrigerator for up to 3 days, making it ideal for make-ahead meals.