Spiced Coconut Couscous With Roasted Cauliflower And Chickpeas

Ingredients

• 200 g couscous
• 400 ml vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 can chickpeas, drained and rinsed
• 1 small head cauliflower, chopped into florets
• 2 tbsp olive oil
• Salt to taste
• Fresh coriander or parsley, for garnish

Method

1. Preheat the oven to 200 degrees Celsius.
2. Combine vegetable broth, cumin, coriander, and smoked paprika in a saucepan. Bring it to a boil, then add the couscous. Cover and let it sit for 5 minutes.
3. While the couscous is soaking, toss cauliflower florets and chickpeas with olive oil and salt. Spread them on a baking tray.
4. Roast the cauliflower and chickpeas in the oven for about 25 minutes, or until golden brown.
5. Fluff the couscous with a fork. Serve the roasted chickpeas and cauliflower on top of the couscous. Garnish with fresh herbs.

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