cauliflower tabouleh salad

Ingredients:

Salad:

8 cups arugula

1 cucumber, sliced

1 can low sodium chickpeas (just under 1/2 cup)

4 oz  feta cheese

Tabouleh:

1 and 1/3 cup riced cauliflower

1/3 cup (dry) whole wheat couscous

8 oz cherry tomatoes, quartered

1/2 white onion, diced

1 cup parsley, chopped

15 mint leaves, chopped

1/2 cup scallions, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

sea salt (no more than 1/2 teaspoon) and black pepper, to taste

Lemon tahini dressing:

1/4 cup tahini

1 tablespoon olive oil

2 tablespoons lemon juice

2 cloves garlic

water to thin (about 1/4 cup)

salt and pepper to taste

Instructions:

1. Start with the cauliflower tabouleh. Cook couscous according to package directions, but leave out additional butter/oil/salt.

2. While couscous is cooking, chop your vegetables and herbs.

3. Mix vegetables, herbs, and couscous in mixing bowl. Add olive oil and lemon juice. Season with salt and pepper last.

4. Mix well. This recipe can be eaten right away, but tastes bests if you let it sit in the fridge overnight.

5. Mix all dressing ingredients together in a small blender.

6. Assemble salad by starting with arugula, then cucumbers, tabouleh, chickpeas, and feta cheese. mix salad dressing ingredients in small blender and drizzle over salad.