Middle Eastern pistachio couscous. (Photo, Sian Richards.)
, cut into florets, about 4 cups
TOSS cauliflower florets with 2 tbsp olive oil and 1/8 tsp salt on a foil-lined baking sheet. Roast in centre of oven until tender, 25 to 30 minutes.
COOK couscous in a medium saucepan according to package directions, omitting salt, until tender, 8 to 10 min. Transfer couscous to a large bowl.
RETURN saucepan to stovetop over medium. Add remaining 2 tbsp olive oil, then garlic. Cook for 1 min, then stir in couscous, cauliflower, dill and remaining 1/8 tsp salt. Transfer to a serving dish. Sprinkle feta, pomegranate seeds, and pistachios overtop. Toss until combined.