Lemony Lentil Salad

• 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

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.

cauliflower, green lentils, couscous, lemon, garlic, honey, extravirgin olive oil, parsley, feta cheese

Taken from food52.com/recipes/12672-lemony-lentil-salad (may not work)