This recipe is originally from The Mediterranean Dish. It can be a bit intimidating as it's essentially four separate recipes, but the result is well worth it. You can make everything in around an hour, possibly less if you're better at multitasking. I make the tahini sauce first, then prep the salad, start the cauliflower roasting, and then make the couscous.

Makes four servings and keeps well for a cold lunch the next day. Put down a bed of couscous, top with cauliflower and salad, and then drizzled with tahini. You can also top with feta cheese if desired.

Roasted Cauliflower
Ingredients
* 1 1/2 tsp za'atar
* 1 1/2 tsp sweet paprika
* 3/4 tsp cumin
* 3/4 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp cayenne pepper
* 1 head cauliflower, cut into bite sized florets (~1 lb of florets)
* olive oil

Directions
1. Preheat oven to 475 F
2. Mix spices, salt, and pepper in a small bowl, then reserve 1 Tbsp for use in the couscous.
3. Place cauliflower on a large sheet pan, drizzle with olive oil, sprinkle with spice mixture, and toss to coat.
4. Cover the pan with foil and bake 10 minutes, then uncover and back another 12-15 minutes, then turn cauliflower over and bake another 12 minutes. Don't skimp on the cooking time, it's better when the cauliflower is a bit crispy on the edges.

Couscous
Ingredients
* 8 oz uncooked pearl couscous
* boiling water per couscous instructions (I use ~1 3/4 C, but it may vary)
* 2 green onions
* 1 cup fresh parsley, chopped (or 1/4 C dried)
* 2 tsp lemon juice
* 1 Tbsp of the spice mix from cauliflower
* 1 Tbsp olive oil

Directions
1. In a saucepan heat 1 Tbsp olive oil over medium heat and saute couscous and spices until lightly toasted (~3 minutes).
2. Add boiling water per couscous package instructions, turn heat to low, cover, and simmer until liquid is absorbed (~12 minutes). Add the parsley at this step if you're using dried, and increase the water slightly to compensate.
3. Remove couscous from heat, add chopped green onions, parsley (if using fresh), and lemon juice, then mix gently.

Mediterranean Salad
Ingredients
* 1 1/2 C tomatoes, diced (I use a bunch of quartered grape tomatoes)
* 1/2 large English cucumber, diced
* 1/4 C fresh parsley, chopped
* salt to taste
* 1/4 tsp black pepper
* 1/2 tsp ground sumac
* 1 Tbsp olive oil
* 1 tsp lemon juice

Directions
1. Combine tomatoes, cucumber, and parsley in a large bowl, add a pinch of salt, and set aside 4 minutes.
2. Add the remaining ingredients and toss to coat, then allow to rest for a few minutes before serving.

Tahini Sauce
Ingredients
* 1-2 garlic cloves
* 1/2 tsp salt
* 3/4 C tahini paste
* 1/2 C lime juice
* 1/4 C cold water
* 1 C fresh chopped parsley (optional, there's a lot of parsley in this meal already)

Directions
1. Add garlic and salt to a food processor (or blender) and combine.
2. Add tahini paste and lime juice, then blend to a thick paste. Add some water and blend again until a nice sauce consistency.
3. Stir in fresh parsley if desired.

Notes
* This can be a time consuming recipe, if you want to leave something out the components from most to least important are: couscous, cauliflower, salad, tahini. Leave off things from the end of the list.
* The tahini recipe makes a lot, much more than I need for just this, so feel free to halve the recipe if you have a food processor or blender small enough to handle it.
* The spiced couscous is great on its own for a quick light meal.
* I don't like the taste of olive oil (any of the various kinds), so I make this with avocado oil instead.