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.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Roasting and Resting Time 30 minutes mins
Total Time 55 minutes mins
Course Dinner, Main Course
Cuisine Mediterranean, Moroccan
Servings 4 servings
Calories 535 kcal
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]
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).
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. Keyword Easy Dinner, Lemon Tahini, Moroccan Spices, Roasted Vegetables, Vegetarian Main