Roasted Cauliflower and Chickpea Couscous (Print version)
Roasted cauliflower and chickpeas bring warm cumin and paprika flavour to quick couscous.
# Ingredients:
Ingredients
01 -
600 g cauliflower florets
02 -
1 × 400 g can chickpeas, drained
03 -
2 tbsp olive oil
04 -
1 tsp ground cumin
05 -
1 tsp sweet paprika
06 -
½ tsp salt
07 -
¼ tsp black pepper
08 -
200 g dry couscous
09 -
250 ml hot vegetable broth
10 -
2 tbsp lemon juice
11 -
2 tbsp chopped parsley
# Instructions:
01 -
Heat the oven to 220°C / 425°F. Pat the drained chickpeas dry and cut cauliflower into bite-sized florets.
02 -
Toss cauliflower and chickpeas with olive oil, cumin, paprika, salt and pepper. Spread in one layer on a large roasting tray.
03 -
Roast 25–30 minutes, stirring halfway through, until cauliflower is tender with browned edges and chickpeas are lightly golden. Use two trays if the vegetables are crowded.
04 -
During the last five minutes of roasting, put couscous in a heatproof bowl. Pour over hot vegetable broth, cover tightly and let stand for five minutes, or follow the liquid ratio and timing on the couscous package.
05 -
Fluff the couscous with a fork. Fold in roasted cauliflower and chickpeas, lemon juice and chopped parsley until evenly distributed.
06 -
Serve warm in four bowls. The couscous should be loose and fluffy, with tender cauliflower and whole chickpeas visible.
07 -
Cool leftovers promptly in shallow containers and refrigerate within two hours. Eat within three days. Reheat until steaming hot throughout with a small splash of water, or serve chilled straight from the refrigerator.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.