Cous Cous with Roasted Cauliflower & Garlic

Name: Cous Cous with Roasted Cauliflower & Garlic
Prep time: 20 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 3 tbsp olive oil; 1 cauliflower; ½ red onion; 1 garlic bulb; 1 red bell pepper; 1 tsp cumin seeds; salt; freshly ground black pepper; 1 cup vegetable stock; 1 cup couscous; 1 cup vegetable stock; 1 tsp ghee; 1 tsp cumin powder; 2 tomatoes; 2 tbsp mint; 2 tbsp Dill; 2 tbsp parsley; 1 lemon; extra virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6
Calories
223 kcal
Course
Side Dish, Main Course
Cuisine
Moroccan

Cous Cous with Roasted Cauliflower & Garlic

Stella Pitts

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This simple Moroccan inspired cous cous featured charred cauliflower and soft, sweet roasted garlic. A herbaceous, healthy and flavourful dish.

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Ingredients

Servings

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)

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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 Information

Show Details

Calories 223kcal (11%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 194mg (8%) Potassium 531mg (15%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 1186IU (24%) Vitamin C 89mg (99%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 223 kcal

% Daily Value*

Calories	223kcal	11%
Carbohydrates	34g	11%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	194mg	8%
Potassium	531mg	11%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	1186IU	24%
Vitamin C	89mg	99%
Calcium	47mg	5%
Iron	2mg	11%