Creamy coconut couscous with golden roasted cauliflower & chickpeas
Serves 3-4
Vegetarian, vegan, dairy free
Ingredients
Spice Blend
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground fennel seed
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon sumac
Cauliflower & Coconut Couscous
1 medium head of cauliflower, cut into florets (about 7 cups florets total)
3 tablespoons olive oil, divided
spice blend, see above, divided
sea salt and ground black pepper, to taste
1 small red onion, small dice
2 cloves garlic, minced
1 ¼ cups pearl couscous
1 ½ cups cooked/canned chickpeas, drained and rinsed
2 ¼ cups vegetable stock
1 cup full fat coconut milk
1 tablespoon lime juice, plus extra
¼ cup chopped coriander
Directions
We followed the instructions at https://thefirstmess.com/2024/08/14/spiced-coconut-couscous-roasted-cauliflower-chickpeas
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)