Sometimes I'm at a loss as to what to make for my vegan client. There are a lot of restrictions, but from constraints often come delicious results. This salad is composed of Israeli couscous roasted cauliflowers and heirloom carrots, some scallions, dried cranberries, pistachios, and basil pesto. Give it a try! And I will never use profanity to describe my food! f***in Brussels sprouts anyone?