Get ready to tantalize your taste buds with a dish that perfectly marries the warmth of Middle Eastern spices with the creamy richness of coconut! Our Spiced Coconut Couscous with Roasted Cauliflower and Chickpeas is not just a meal; it's a culinary adventure that will transport you straight to a vibrant marketplace filled with exotic aromas. In just 40 minutes, you can whip up this delightful recipe that promises to impress your family and friends. Whether you're looking for a hearty vegetarian option or simply want to elevate your weeknight dinners, this dish is a must-try. Dive into our recipe and discover how to create a colorful, flavorful feast that’s as good for your soul as it is for your palate!
Ingredients
- 1 cup couscous
- 1 can coconut milk
- 1 head cauliflower, chopped
- 1 can chickpeas, drained
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels to ensure they become crispy when roasted.
- Chop the cauliflower into uniform, bite-sized florets. This helps ensure even roasting and consistent cooking.
- In a large mixing bowl, toss cauliflower and chickpeas with olive oil, cumin, coriander, salt, and pepper. Ensure all pieces are evenly coated with the spices.
- Spread the seasoned cauliflower and chickpeas on the prepared baking sheet in a single layer. Avoid overcrowding to allow proper roasting and browning.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until cauliflower is golden and chickpeas are crispy.
- While vegetables are roasting, prepare the couscous. In a medium saucepan, bring coconut milk to a gentle simmer over medium heat.
- Add couscous to the simmering coconut milk, remove from heat, cover, and let stand for 5-7 minutes until liquid is absorbed.
- Fluff the cooked couscous with a fork to separate the grains and create a light, fluffy texture.
- Transfer the couscous to a serving platter, top with roasted cauliflower and chickpeas.
- Garnish with fresh chopped cilantro and serve immediately while still warm.
Tips
- Prep Ahead: To save time, chop your cauliflower and rinse the chickpeas a day in advance. Store them in the refrigerator until you're ready to roast.
- Crispy Chickpeas: For even crispier chickpeas, ensure they are thoroughly dried after rinsing. You can also toss them in a little cornstarch before seasoning to enhance their crunch.
- Uniform Size: Cut the cauliflower into uniform florets to ensure even roasting. This will help all pieces cook at the same rate and achieve that perfect golden color.
- Spice It Up: Feel free to adjust the spices to your taste! Add a pinch of cayenne pepper for heat or a splash of lemon juice for brightness right before serving.
- Serving Suggestions: This dish pairs beautifully with a side of yogurt or a fresh salad. You can also serve it with warm pita bread for a complete meal.
- Garnish for Flavor: Don’t skip the fresh cilantro! It adds a burst of flavor and a beautiful pop of color to your dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
