Roasted Cauliflower and Couscous
This simple side dish is a must make if you’re looking for new ways to change up your dinner routine. Roasted cauliflower and couscous tossed with chickpeas, fresh parsley and slivered almonds comes together in a few simple steps and pairs well with any main course.
I love to serve this dish with baked salmon or chicken during the week, and even enjoy leftovers the next day with crumbled feta cheese.
The cauliflower gets roasted in the oven with olive oil, date syrup and a simple spice blend. I honestly had to stop myself from picking at the tray while making this.
The flavors pair so well with fluffy pearled couscous thats mixed with canned chickpeas. The fresh parsley adds bright and fresh flavor, while the almonds add a much needed crunch. I also love to toss in some golden raisins for a little added sweetness.
Ingredients you’ll need:
- Pearl couscous– this can typically be found in the pasta section of most large groceries
- Chickpeas– they add a little texture and fiber to the dish
- Cauliflower– roasted with olive oil, spices and date syrup
- Olive oil
- Spices– salt, pepper and garlic powder
- Fresh parsley
- Slivered almonds
- Optional add in: golden raisins add a delicious sweetness to this side dish
- Trim the stem off the cauliflower and cut into small florets. Toss with olive oil, date syrup and a simple spice blend of paprika, garlic, salt & pepper
- Roast the cauliflower until brown and tender for about 35-40 minutes
- While that roasts, toast the pearled couscous with olive oil, then mix in the spices and water. Bring to a boil then reduce to simmer for 15-20 minutes until all of the liquid is absorbed
- Toss with the chickpeas, roasted cauliflower, chopped parsley and almonds
How to prepare the pearl couscous
Pearl couscous is easy to make and, unlike regular pasta, doesn’t require draining the water. For added flavor, you can toast the couscous in olive oil until it browns before adding the water, or you can purchase pre-toasted couscous to save an extra step.
Once it’s toasted, let the couscous boil in water and spices for about 15-20 minutes until all of the water is absorbed. Let it rest for 5-10 minutes, then fluff it with a fork.
This simple side dish is so easy to make and pairs well with just about any meal. I can’t wait for you to try it!
Make it a meal and serve with:
Lemon Rosemary Salmon
Paprika Chicken and Potatoes
Apricot Breaded Chicken Thighs
Roasted Cauliflower and Couscous
Ingredients
- 1 1/2 cups pearled couscous
- 2 1/4 cups water
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1 can of chickpeas 15 oz, drained
- 1/3 cup slivered almonds
- Handful of parsley chopped
- Optional: 1/3 cup golden raisins
Roasted Cauliflower
- 1 head of cauliflower
- 1/4 cup olive oil
- 1 tbsp date syrup
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Preheat the oven to 400 F.
- Cut the cauliflower into small florets. Add them to a large baking sheet and toss with the olive oil, date syrup and spices.
- Roast for 35-40 minutes, flipping halfway through, until browned and tender.
- While the cauliflower roasts, heat a pot on medium heat with 2 tbsp of olive oil. Add the dry pearled couscous and toast for 1-2 minutes.
- Add in the spices and water and cover the pot, then bring to a boil. Once boiling, reduce the flame to low and simmer for about 20 minutes, until all of the liquid is absorbed.
- Once the water is absorbed, remove the pot from the heat and mix in the drained chickpeas. Let sit until the cauliflower is ready.
- Once the cauliflower is ready, transfer to a bowl with the chickpea couscous mix and toss with the slivered almonds and parsley. Add a pinch of salt as needed and golden raisins if using.
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