Moroccan-Spiced Roasted Cauliflower Couscous with Lemon-Tahini Sauce
This vibrant dish combines warm Moroccan spices with roasted cauliflower and fluffy couscous. A zesty lemon-tahini sauce adds creamy texture and bright acidity, while toasted almonds provide crunch and fresh herbs add color. This easy-to-prepare, nutrient-packed meal is perfect for a satisfying and healthy dinner.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Medium saucepan
- Small bowl
- Measuring cups and spoons
- Chef’s knife and cutting board
- Fork
- Whisk or spoon
- Small skillet
Ingredients
Produce
- 6 cups Cauliflower florets any color or combination [600 g]
- 1 medium Red onion cut into wedges (about 1 cup / 150 g)
- 1 small Garlic clove minced
- 1 Lemon zested and juiced
- 1/4 cup Fresh parsley chopped [15 g]
- 1/4 cup Fresh mint leaves torn (optional) [15 g]
Condiments
- 3 tablespoons Tahini [45 g]
- 1 tablespoon Maple syrup or honey optional [15 ml]
- 1 1/2 cups Cooked chickpeas or 1 15-oz can, drained and rinsed [250 g]
Baking & Spices
- 1 teaspoon Ground cumin [5 g]
- 1 teaspoon Ground coriander [5 g]
- 1/2 teaspoon Smoked paprika [2.5 g]
- 1/4 teaspoon Ground cinnamon [1.25 g]
- 3/4 teaspoon Salt divided [4.5 g]
- 1/4 teaspoon Freshly ground black pepper [1.25 g]
Oils & Vinegars
- 4 tablespoons Extra virgin olive oil divided [60 ml]
Nuts & Seeds
- 1/4 cup Raw sliced almonds [30 g]
Pasta & Grains
- 2 cups Whole wheat couscous [360 g]
Liquids
- 2 cups Water plus 3-4 tablespoons for sauce [480 ml + 45-60 ml]
Instructions
Preheat and Prep
- Preheat the oven to 425°F (220°C) with a rack in the middle position.
- Line a large baking sheet with parchment paper.
Prepare the Vegetables
- In a small bowl, mix cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
- In a large bowl, toss the cauliflower florets and red onion wedges with olive oil and the spice mixture until evenly coated.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer.
Roast the Vegetables
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the edges are golden brown and the vegetables are tender when pierced with a fork.
- Stir halfway through cooking for even browning.
Make the Lemon-Tahini Sauce
- While the vegetables are roasting, in a small bowl, whisk together tahini, lemon juice, maple syrup (if using), minced garlic, and salt.
- Gradually add water, whisking until the sauce is smooth and has a pourable consistency. Set aside.
Prepare the Couscous
- About 10 minutes before the vegetables are done, bring the water to a boil in a medium saucepan with salt, minced garlic, and ground cumin.
- Add the couscous, stir, then remove from heat and cover tightly.
- Let stand for 5 minutes, then fluff with a fork and stir in olive oil and lemon zest.
Toast the Almonds
- In a small dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3-5 minutes, stirring frequently. Set aside.
Assemble the Dish
- In a large serving bowl or on individual plates, spread the fluffed couscous as a base.
- Top with the roasted vegetables and chickpeas.
- Drizzle the lemon-tahini sauce over the top.
- Sprinkle with toasted almonds, fresh parsley, and mint (if using).
Serve
- Serve immediately while the vegetables are still warm.
- Offer additional sauce on the side if desired.
Notes
Cauliflower: Any variety or color of cauliflower can be used.
Couscous: Adjust water if needed. For firmer couscous, start with 1 3/4 cups water and add more if necessary.
Chickpeas: If using dried chickpeas, soak 1/2 cup (100g) overnight, then cook for about 45 minutes until tender. This will increase total preparation time.
Vegan Option: Ensure your couscous is vegan (some traditional varieties may contain butter) and use maple syrup instead of honey.
Herbs: Adjust the amount of mint to taste, or omit if preferred.
Notes:
- Lighter Alternatives: Replace cream with coconut milk or a low-fat yogurt for a lighter version. For a lower calorie option, substitute oil with cooking spray or reduce the amount used.
- Ingredient Substitutions: Use vegetable broth instead of wine, and almond milk as a substitute for cream. If you’re avoiding gluten, swap any wheat-based elements with gluten-free alternatives.
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, allow the dish to cool completely and place it in a freezer-safe container for up to 3 months.
- Reheating Tips: Reheat in the oven for best results, or microwave in short intervals to avoid overcooking. For crispiness, add a quick broil at the end of reheating.
Quick Tips:
- Thickening the Sauce: If the sauce is too thin, simmer for a few extra minutes to reduce, or add a slurry of cornstarch and water.
- Improving Texture: To make the dish crispier, roast the vegetables on a baking sheet at a higher temperature for the last few minutes.
- Special Techniques: Searing the ingredients before baking helps develop deeper flavors. Let the dish rest for a few minutes after cooking for better texture.
Side Dish Suggestions:
- A fresh Mediterranean salad with cucumbers, tomatoes, and olives pairs well with this dish.
- Roasted vegetables like asparagus, zucchini, or carrots make a perfect accompaniment.
- A light pasta or quinoa can help balance the flavors and add more bulk to the meal.
Nutritional Benefits:
- Vegetables provide essential vitamins like A and C, while also being rich in fiber for digestion.
- High-protein ingredients like chickpeas or lentils make this dish filling and nutritious.
- The herbs and spices used are rich in antioxidants and anti-inflammatory properties.
Serving Suggestions:
- Serve in individual bowls with a garnish of fresh herbs (like parsley or cilantro) for an attractive presentation.
- Portion sizes can be 1-2 cups depending on whether it’s a main dish or side.
- Pair with a crisp white wine or a sparkling water with lemon to enhance the flavors.
Meal Prep Tips:
- Prep Ahead: You can chop the vegetables and marinate the proteins (if applicable) a day in advance. Store them in separate containers in the fridge.
- Freezing Tips: Prepare the sauce in bulk and freeze it in portions for quick future use.
- Storage: If making ahead, separate the sauce and any crispy elements (like roasted vegetables) to preserve texture.
Customization Ideas:
- For a gluten-free version, ensure to use gluten-free pasta or bread.
- If you prefer a vegan option, substitute any dairy or animal products with plant-based alternatives, like almond milk and vegan cheese.
- Add-ins like olives, sun-dried tomatoes, or pine nuts can boost flavor and texture. For more heat, consider adding a pinch of chili flakes or cayenne pepper.
