Spiced Cauliflower and Chickpeas with Couscous
with arugula, citrus and avocado salad
- Salt - 1/2 tsp
- Pepper - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/4 tsp
- Cauliflower - 1 head, florets
- Carrots - 1/2 lb, peeled and chopped
- Cilantro, fresh - 2 Tbsp, chopped
- Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Lemons - 1/2, juice of
- Yogurt, plain or Greek - 1/4 cup
- Butter - 2 Tbsp
- Stock, vegetable - 3 cups
- Couscous, uncooked - 1 1/2 cups
- Oranges (use blood oranges if you can find them) - 1, segmented
- Avocados - 1, sliced
- Arugula (sub any salad greens) - 4 oz
- Pepitas / pumpkin seeds - 1/4 cup
- Lemons - 1/2, juice of
- Honey - 2 tsp
- Oil, olive - 3 Tbsp
- Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
- Cauliflower / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Couscous - (This makes enough for 2 nights.) Combine butter and stock in a saucepan. Bring to a boil. Stir in couscous and remove from heat. Cover pan and let sit for 5 minutes. Fluff with a fork and season with salt. (Remember to save half the couscous for Wednesday.) (Can be done up to 3 days ahead)
- Cilantro / Oranges / Avocados - Prep as directed.
- Beans - Drain and rinse. Toss in spice mix.
- Heat oven to 500F / 260C degrees.
- Brush a sheet pan with some cooking oil. Spread cauliflower and carrots on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
- While veggies steam, toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and oil.
- Uncover vegetables and toss with cooking oil and some salt and pepper. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through. Add chickpeas to the pan and return to the oven just until chickpeas are warmed through.
- Reheat couscous (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
- Serve vegetables and chickpeas over couscous. Top with lemon juice, yogurt and cilantro. Toss salad in dressing and enjoy it on the side.
Easy prep veggies roasted delish😋0 Helpful
I thought we were really going to dislike this as my husband doesn't care for cauliflower or shrimp, but we doubled the spices and added cayenne, and he loved it! That salad was great -- doesn't even need dressing if the avocados are creamy enough. Omitted honey.0 Helpful
My greens went bad so I skipped the salad but the rest of it was just okay. I thought it would be better with some sort of sauce. I served it with steamed broccoli since the salad was a no-go.0 Helpful
Incredibly easy entree if you buy ready to cook shrimp. I have made it with quinoa and brown rice, not yet with couscous, and I skip the salad.0 Helpful
Liked it a lot but would have liked to add the spice mixture to the couscous as that part came out a bit bland - especially compared to popping shrimp. Easy to make though for a real beginner0 Helpful