Name: Creamy Coconut Couscous with Roasted Cauliflower & Chickpeas
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 teaspoons ground cumin; 1.5 teaspoons paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon ground fennel seed; 0.5 teaspoon ground ginger; 0.5 teaspoon ground cinnamon; 0.5 teaspoon sumac; 1 null medium head of cauliflower, cut into florets (about 7 cups florets total); 3 tablespoons olive oil, divided; null null spice blend, see above, divided; null null sea salt and ground black pepper, to taste; 1 small red onion, small dice; 2 cloves garlic, minced; 1.25 cups pearl couscous; 1.5 cups cooked/canned chickpeas, drained and rinsed; 2.25 cups vegetable stock; 1 cup full fat coconut milk; 1 tablespoon lime juice, plus extra; 0.25 cup chopped cilantro

Instructions

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1

Preheat the oven to 425°F. Set out a large baking sheet and line it with parchment paper if you like.
2

Make the spice blend. In a small bowl, combine the ground cumin (1.5 tsp), paprika (1.5 tsp), ground coriander (1 tsp), ground turmeric (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), ground fennel seed (0.5 tsp), ground ginger (0.5 tsp), ground cinnamon (0.5 tsp), and sumac (0.5 tsp). Stir to combine and set aside.
3

Place all of the head of cauliflower, cut into florets (about 7 cups florets total) (1 medium) on the baking sheet. Drizzle with olive oil, divided (2 tbsp), half of the [spice blend, see above, divided], and some [sea salt and ground black pepper, to taste]. Toss to coat the florets in the oil in spices. Arrange the cauliflower in a single layer and slide the baking sheet into the oven. Roast the cauliflower until deeply caramelized, about 35-40 minutes, flipping and tossing the florets at the halfway point.
4

While cauliflower is roasting, make the coconut couscous. Set a braiser-style pot or deep skillet over medium heat on the stove. Once hot, pour in the remaining olive oil, divided (1 tbsp). Add the red onion, small dice (1 small) and sauté until soft and translucent, about 6-7 minutes. Add the garlic, minced (2 cloves) and remaining [spice blend, see above, divided] and continue to sauté for another minute.
5

Add the pearl couscous (1.25 cups) and toast it in the spices for about a minute. Then, add the cooked/canned chickpeas, drained and rinsed (1.5 cups) and vegetable stock (2.25 cups). Season with [sea salt and ground black pepper, to taste]. Stir to combine and bring to a boil. Once boiling, lower the heat to a simmer and cook, uncovered, until most of the liquid is absorbed and the couscous is soft, about 8-10 minutes. Stir the mixture frequently to prevent sticking on the bottom of the pot.
6

Stir in the full fat coconut milk (1 cup) and lime juice, plus extra (1 tbsp). Give the couscous a taste to check for seasoning and adjust if necessary (more salt, lime etc). Keep simmering so that the mixture thickens up. Top the coconut couscous with the golden roasted cauliflower and chopped cilantro (0.25 cup). Enjoy!