Harissa roasted cauliflower couscous is a spicy mix of grains that’s a great vegan main. Slicing the cauliflower maximizes its surface area for browning.
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 1/4 cup harissa
- 1 tablespoon + 1/3 cup olive oil and more for greasing pan
- 1/4 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup couscous
- 1 cup boiling water
- 1 cup parsley leaves plus more chopped for serving
- 1 cup cilantro leaves plus more chopped for serving
- 2 tablespoons minced chives plus more for serving
- Juice of 1 lemon
- Preheat the oven to 400 degrees F.
- Cut the cauliflower lengthwise into 1/2-inch slices. Break up any larger pieces of cauliflower.
- In a large bowl, whisk together the harissa, 1 tablespoon olive oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cauliflower and rub it with the harissa mixture.
- On a sheet pan lightly greased with olive oil, arrange the cauliflower in a single layer. Roast for 25-30 minutes, flipping halfway through cooking, until browned.
- While the cauliflower is roasting, place the couscous in a large bowl. Pour in the boiling water, cover and wait 8-10 minutes for the water to absorb. Then fluff with a fork.
- Place the parsley and cilantro leaves, chives, lemon juice, 1/3 cup olive oil and the remaining salt and pepper in the bowl of a food processor. Puree the mixture until the herbs are finely chopped.
- Stir the herb oil into the couscous and fold in the cauliflower. Top with chopped parsley and cilantro before serving.