Harissa Roasted Cauliflower Couscous
Lemon and herby, this vegan harissa roasted cauliflower couscous is stirred into an infused oil made with fresh parsley, cilantro and chives.
Servings: 4
Ingredients
- 1 tablespoon plus 1/3 cup olive oil and more for greasing pan
- 1/4 cup harissa paste
- 1/4 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 head cauliflower leaves removed, bottom stem trimmed and cut into 1/2-inch-thick slices and broken into small to medium pieces
- 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
- 1 cup couscous
- 1 cup boiling water
Instructions
- Preheat the oven to 425 degrees F. Lightly grease a sheet pan with oil.
- In a large bowl, stir 1 tablespoon oil, harissa, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Add the cauliflower to the harissa marinade. Stir it around, so it is coated in the mixture.
- Spread the cauliflower across the baking sheet in a single layer. Roast until it is tender and browned at the the edges, flipping halfway through roasting, about 20-25 minutes.
- While the cauliflower roasts, make the herb oil. Combine the parsley leaves, cilantro leaves, lemon juice, 1/3 cup oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Process until the herbs are finely chopped, and the oil is bright green.
- For the couscous, combine the couscous grains and boiling water in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps.
- Stir the herb oil into the couscous.
- Then fold in the roasted cauliflower. Top with chopped herbs before serving.
Notes
If you don't like cilantro, you can increase the amount of parsley and chives, and use just those 2 herbs.
You can keep leftovers in an airtight container in the refrigerator up to 2 days. The cauliflower will soften more the longer you store it. You can reheat the couscous in the microwave if you want to eat leftovers warm. Another option is to stir in greens like baby arugula or spinach and a little vinaigrette to turn it into a salad.
Nutrition
Calories: 385kcal | Carbohydrates: 47g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 871mg | Potassium: 691mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1721IU | Vitamin C: 100mg | Calcium: 78mg | Iron: 3mg