Pearl Couscous Salad with Roasted Cauliflower

1 Preheat the oven to 425 F
2 Cut the cauliflower into small florets. Add them to a large baking sheet and toss with 1/4 cup olive oil, 2 tsp za'atar seasoning and salt & pepper.
3 Roast for 35 minutes, flipping halfway through, until browned and tender.
4 While the cauliflower roasts, heat a pot on medium heat with 1 tbsp of olive oil. Add the dry pearled couscous and toast for 1-2 minutes. Add in a pinch of salt and 2 1/4 cups water,  cover the pot and bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes, until all of the liquid is absorbed.
5 Trim the ends off of the leeks and rinse well, then slice into rounds. Heat a skillet on medium heat with 3 tbsp of olive oil. Saute the leeks for about 10-12 minutes, until browned and caramelized.
6 To prepare the dressing, add all of the dressing ingredients to a blender and blend until smooth, or blend together using an immersion blender.
7 Assemble the salad by adding the pearl couscous, roasted cauliflower, sauteed leeks and feta cheese to a bowl or platter. Top with the dressing and toss together.
8 Garnish with fresh dill when serving.