Ras el Hanout Roasted Cauliflower and Chickpea Couscous
Ingredients
- 1 cauliflower
- 400 g tinned chickpeas, drained
- 2 tbsp ras el hanout
- 300 g couscous
- 250 g cherry tomatoes
- 1 lemon
- 3 tbsp olive oil
- 20 g fresh coriander
- 60 g pomegranate seeds
Nutrition (per serving)
- Calories
- 584 kcal
- Protein
- 21.5 g
- Carbohydrate
- 81.4 g
- of which sugars
- 8.8 g
- Fat
- 14.4 g
- of which saturates
- 2 g
- Fibre
- 16.8 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Break the cauliflower into florets and toss with the drained chickpeas, ras el hanout, olive oil and a good seasoning of salt. Spread on a large baking tray.
- 2
Add the cherry tomatoes to the tray. Roast for 25 minutes, turning once, until the cauliflower is golden and the tomatoes are beginning to burst.
- 3
Meanwhile, place the couscous in a bowl, pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork and stir in the lemon juice.
- 4
Spread the couscous on a large platter and top with the roasted cauliflower, chickpeas and tomatoes. Scatter with pomegranate seeds and fresh coriander.
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