Pearl Couscous, Roasted Cauliflower, Artichokes, and Olives

Step 1: Cauliflower, Artichokes, and Olives ... Add the cauliflower to a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. If you have an atomizer, that really is the way to go. You will end up using a lot less olive oil. Bake in a 400 degree oven on the middle shelf for 20 minutes. Then add the artichokes, and toss lightly and cook another 10 minutes. Then add the olives and cook another 5 minutes. The artichokes and cauliflower should be golden brown and tender, and the olives should begin to 'shrivel.'

Step 2: Note: When roasting vegetables ... make sure to separate them on the baking sheet so they have a chance to brown. You don't want them on top of one another. Also, after I thaw the artichokes, I like to lay them on a paper towel, to absorb any extra moisture.

Step 3: Couscous ... As the vegetables roast, prepare the couscous according to package directions. I like to use vegetable broth vs water to cook the couscous in, but it is not necessary.

Step 4: Dressing ... Mix the olive oil and lemon juice together and set to the side. You will probably use most of the dressing, but maybe not all of it. It really depends on how you like to dress your salad. Remember, the cauliflower and artichokes already were drizzled with olive oil.

Step 5: Finish ... Add the couscous to a large serving bowl and top with the roasted vegetables, parsley, mint, and most of the dressing. Toss to combine. Season with any additional salt and pepper if necessary. ENJOY!