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–+ servings

Roasted Cauliflower and Couscous

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Serves: 4 -6
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 1/2 cups pearled couscous
  • 2 1/4 cups water
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1 can of chickpeas 15 oz, drained
  • 1/3 cup slivered almonds
  • Handful of parsley chopped
  • Optional: 1/3 cup golden raisins

Roasted Cauliflower

  • 1 head of cauliflower
  • 1/4 cup olive oil
  • 1 tbsp date syrup
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Preheat the oven to 400 F.
  2. Cut the cauliflower into small florets. Add them to a large baking sheet and toss with the olive oil, date syrup and spices.
  3. Roast for 35-40 minutes, flipping halfway through, until browned and tender.
  4. While the cauliflower roasts, heat a pot on medium heat with 2 tbsp of olive oil. Add the dry pearled couscous and toast for 1-2 minutes.
  5. Add in the spices and water and cover the pot, then bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes, until all of the liquid is absorbed.
  6. Once the water is absorbed, remove the pot from the heat and mix in the drained chickpeas. Let sit until the cauliflower is ready.
  7. Once the cauliflower is ready, transfer to a bowl with the chickpea couscous mix and toss with the slivered almonds and parsley. Add a pinch of salt as needed and golden raisins if using.