Spiced coconut couscous with roasted cauliflower

Spiced coconut couscous with roasted cauliflower

Tags

cauliflower

Cook

Ingredients

  • 1 ½ tsp ground cumin
  • 1 ½ tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground fennel seed
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp sumac
  • 1 head cauliflower, cut into florets
  • 2 courgettes, roughly chopped
  • 3 tbsp olive oil, divided
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 1 ¼ cups pearl couscous
  • 1 can chickpeas, drained and rinsed
  • 2 ¼ cups vegetable stock
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • ¼ cup chopped coriander

Steps

  1. Preheat the oven to 200°C. Set out a large baking sheet and line it with parchment paper.
  2. In a small bowl combine the cumin, paprika, coriander, turmeric, garlic powder, onion powder, fennel, ginger, cinnamon and sumac. Stir to combine.
  3. Place cauliflower florets in a bowl, drizzle with oil and add half the spice mix. Season with salt and pepper. Toss to coat then transfer to the baking sheet.
  4. Slide the baking sheet into the oven. Roast the cauliflower for 25 - 30 minutes.
  5. Meanwhile add courgette to the bowl and add oil. Toss to coat. Once cauliflower has been in the oven for ten minutes add the courgette.
  6. Put a large pot on medium heat. Once hot add olive oil and the onion and sauté until soft and translucent.
  7. Add the garlic and remaining spice blend and continue to sauté for another minute.
  8. Add the couscous and toast for a minute. Add the chickpeas and stock, season. Stir to combine and bring to a boil then lower to a simmer.
  9. Cook until most of the liquid is absorbed and the couscous is soft. Stirring frequently to prevent sticking.
  10. Stir in the coconut milk and lime juice. Keep simmering so that the mixture thickens up. Top with the roast vegetables and coriander.