Ingredients
– 200 ml couscous
– 400 ml vegetable broth
– 1 small head of cauliflower, cut into florets
– 1 can of chickpeas, rinsed and drained
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon turmeric
– Salt to taste
– Fresh coriander for garnish
Method
1. Preheat the oven to 200°C (400°F).
2. Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, turmeric, and salt on a baking tray.
3. Roast the mixture for about 25-30 minutes, until the cauliflower is tender and golden.
4. While the veggies roast, prepare the couscous by bringing vegetable broth to a boil in a pot.
5. Remove pot from heat, stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork and serve with roasted veggies and fresh coriander.
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