Since I started my new job, I've been pretty busy and haven't had much time to cook, especially on the weekdays. So, I've been scouting out dishes that I can make on Sundays and take to work the rest of the week for lunch. Luckily, my current favorite cookbook (as you all probably know by now), In the Small Kitchen, has tons of great recipes for workweek lunches that I have made use of.
I adapted one such recipe for roasted cauliflower and quinoa salad to make this dish, adding in one of my current obsessions—Trader Joe's chicken sausage. The sausage I used in this recipe contains an assortment of chopped veggies, mushrooms and Asiago cheese, so it adds three components to the dish with a single ingredient. Also, it gives the dish a little more weight and helps keep you full throughout the day.
The dish has a Middle Eastern flavor to it, thanks to the combination of couscous, olive oil, red wine vinegar, coriander, cumin and flat leaf parsley. The other ingredients work well with this flavor profile and everything comes together to create a really tasty and unique salad. Added bonus— it's a healthy lunch option packed with protein, vitamin C and whole grains. Plus, there are lots of great ways you can adapt the recipe to create different (but equally delicious) variations. Don't be afraid to experiment with the type of roasted vegetable, meat and grain, until you find your ideal combination.