Cous Cous with Roasted Cauliflower & Garlic
This simple Moroccan inspired cous cous featured charred cauliflower and soft, sweet roasted garlic. A herbaceous, healthy and flavourful dish.
Servings: 6
Calories: 223kcal
Ingredients
- 3 tbsp olive oil
- 1 cauliflower (separated into small florets)
- ½ red onion (thinly sliced)
- 1 garlic bulb (separated into cloves - skin on)
- 1 red bell pepper (capsicum) (seeded and cut into chunks)
- 1 tsp cumin seeds
- salt
- freshly ground black pepper
- 1 cup vegetable stock
- 1 cup couscous (plain)
- 1 cup vegetable stock (bring to boil)
- 1 tsp ghee (or butter) (optional)
- 1 tsp cumin powder
- 2 tomatoes (cut into chunks)
- 2 tbsp mint (chopped)
- 2 tbsp dill (chopped)
- 2 tbsp parsley (chopped)
- 1 lemon (for squeezing over salad)
- extra virgin olive oil (for drizzling - optional)
Instructions
- Preheat oven to 400ºF/200ºCSeparate the cauliflower into small florets and arrange on a baking sheet with the onion, bell pepper and garlic. Drizzle over the olive oil and cumin seeds then season with salt and pepper and toss with your hands to ensure everything is coated.Roast in the oven for about 40 minutes until the everything is nicely charred.Remove from the oven and fish out the garlic cloves. Remove the skins and discard. Return the roasted garlic to the vegetables and leave to cool for 5 minutes.
- While the vegetables are cooking, bring the stock to a boil in a saucepan then turn off the heat. Add the couscous, ghee (if using) and cumin powder and a little salt & pepper and stir once. Put on a lid and leave for 15 minutes. After 15 minutes fluff up with a fork.
- In a large bowl, combine the couscous with the roasted vegetables. Gently stir in the tomatoes, mint, dill, parsley and the juice of half a lemon. Drizzle over a little extra virgin olive oil and season with a little more salt and pepper if needed.
- Serve at room temperature with more lemon wedges to squeeze over.
Notes
- Make a sauce - a quick tahini sauce works so well with this couscous dish. Mix 1/3 cup of tahini, 1/3 cup natural yoghurt, 2 tbsp olive oil, 1 garlic clove (minced), salt & pepper and the juice of half a lemon. Thin out with a little water to a thick, but runny consistency.
- Substitutions and additions - You can add any kind of vegetables to this salad. I'll change up the recipe to add whatever I have and in the last have roasted sweet potatoes, carrots, parsnips, green beans, celeriac. I'll often add a handful of pitted olives too or some chopped peel from preserved lemons.
- Storage, Fridge - Leftovers will stay fresh for 2-3 days in the fridge. Either eat cold or bring up to room temperature for 1 hour for better a taste.
- Storage, Freezer - For me, this is a dish best served fresh, so not a great contender for freezing.
Nutrition
Calories: 223kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1186IU | Vitamin C: 89mg | Calcium: 47mg | Iron: 2mg