Cauliflower, Couscous and Pine Nut Salad with Pomegranate Dressing – Basketcase Gourmet

Ingredients

• 1 medium cauliflower – cut into small florets
• I red onion – finely chopped
• 1 cup gluten free couscous, cooked
• Half cup of toasted pine nuts
• 2 tbs currants – or the seeds from half a pomegranate
• 2 tbs red wine vinegar
• 3 tbs Ras el Hanout or any Moroccan spice blend
• quarter bunch coriander – leaves and stalks finely chopped
• quarter bunch parsley leaves – leaves picked and finely chopped
• quarter bunch mint leaves – leaves picked and finely chopped
• 1 large handful baby spinach leaves
• whole parsley leaves, a few currants and pine nuts to garnish