We tried this recipe: https://www.thefullhelping.com/israeli-couscous-salad-roasted-cauliflower-pistachios-dates/ Our modifications: first, in addition to 1 small cauliflower (cut into bite-sized florets), we also oven-roasted 1 red bell pepper and 1/2 yellow bell pepper (cut into 1/2″ slices along the vertical axis) and 3 shallots (1/4″ slices along the vertical axis). We increased oven temp to 425 and roasted for about 25-30 mins. Second, we toasted the pistachios before chopping them in a handheld chopper. We also soaked the golden raisins in hot water (about 5 mins) to reconstitute them before finely chopped them. Third, we didn’t have enough spearmint, so we used 1/4 cup spearmint plus 1 Tbsp Thai basil. Finally, we found the recipe’s dressing underseasoned. We ended up with: juice and zest from 1 large lemon, 1/4 cup red wine vinegar, 3.5 Tbsp olive oil, 1/4 tsp sugar, and enough salt and black pepper to taste (we didn’t measure those). (Sept. 2022)
Cooking Adventures 