Cut the zucchini and peppers into thin strips. Lightly brush with oil and sprinkle with salt and pepper. Place on a baking sheet and bake in the oven for 15-20 minutes or until the vegetables begin to soften (or you can grill the vegetables on your barbecue). Once the grilled vegetables have cooked, set aside and allow to cool
Cut the cauliflower into large chunks and place in a food processor or hand held blender. The cauliflower will break into little bits within 10 seconds, continue blending until it has all broken down to the same size and should resemble couscous. Depending on the size of your machine you may need to do this in batches. Place the couscous in a bowl
Dice the apricots and cut the roasted vegetables into small pieces approximately the size of a fingernail. Add the apricots, parsley, roasted vegetables, red onion and sliced almonds to the cauliflower and stir to evenly combine.
Toss the salad with extra virgin olive oil, balsamic, salt and pepper and serve.