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Moroccan Couscous Salad

kept byninman

1 small head cauliflower, cut into bite-size florets (about 4 cups)
¼ teaspoon black pepper
⅛ teaspoon smoked paprika
¾ cup olive oil, divided
1¼ teaspoon kosher salt, divided
¾ cup Israeli (pearl) couscous
1 teaspoon lemon zest plus 2 Tbsp. lemon juice (from 1 lemon)
2 tablespoons Champagne or white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
3 scallions, finely chopped
¼ cup roasted salted pistachios
¼ cup golden raisins



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