Description
A delightful and nutritious dish combining roasted cauliflower with fluffy couscous, perfect for a quick dinner or as a gourmet side dish.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley for garnishing
Instructions
- Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
- Roast the coated cauliflower for 20-25 minutes, or until golden and tender.
- Bring the vegetable broth to a boil in a pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
- Fluff the couscous with a fork and add lemon juice. Gently combine with the roasted cauliflower and garnish with fresh parsley.
Notes
Ensure not to overcrowd the baking sheet for even roasting. Add nuts for extra texture or feta for a Mediterranean twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg