Lemony Lentil Salad

Ingredients

• 1
  
  head cauliflower, cut into florets
  
• 1
  
  cup green lentils
  
• 1
  
  cup couscous
  
• 
  
  juice of 1 lemon
  
• 1
  
  large garlic clove, minced
  
• 
  
  honey
  
• 3/4
  
  cup extra-virgin olive oil (for dressing), plus some to toss with the cauliflower
  
• 1/4
  
  cup chopped parsley
  
• 
  
  feta cheese, for sprinkling
  

Directions

1. Toss cauliflower with some extra-virgin olive oil, salt and pepper until well coated. Roast in a 425 degree oven for 30-35 minutes, or until golden brown and caramelized.
2. While the cauliflower roasts, make the lentils. Bring 2 cups water to a boil and add lentils. Boil until cooked through, about 30 minutes. (Check the package instructions and test as you go; cooking times will vary.) Drain any remaining water and place in a large bowl.
3. In the same pot, bring couscous and 1 cup water to a boil. Immediately remove from heat, cover, and let sit 10 minutes. Fluff with a fork and add to bowl, along with the cauliflower and parsley.
4. In a small bowl, whisk lemon juice, garlic, salt, pepper and a drizzle of honey. Slowly whisk in oil until emulsified. Taste for seasonings. Pour over the salad and toss to combine. Serve warm sprinkled with feta.