Creamy Coconut Couscous with Golden Roasted Cauliflower & Chickpeas

This is a hearty vegan dinner inspired by the flavors of Southeast Asian cuisine.

Ingredients:

Spice blend:
1 ½ teaspoon ground cumin
1 ½ teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sumac

Other ingredients:
1 medium cauliflower, cut into florets
3 tablespoons olive oil
Spice blend (see above)
Sea salt and ground black pepper (to taste)
1 small red onion, chopped
2 cloves garlic, minced
1 ¼ cup pearl couscous
1 ½ cup cooked or canned chickpeas, drained and rinsed running water
2 ¼ cups vegetable broth
1 cup full-fat coconut milk
1 tablespoon lime juice (plus more if needed)
1/4 cup chopped cilantro

Instructions:

1. Preheat oven to 425°F (220°C). Prepare a large baking sheet—line with parchment paper if desired.
2. Prepare the spice mixture: In a small bowl, combine ground cumin, ground paprika, coriander, turmeric, garlic powder, onion powder, ground fennel, ground ginger, cinnamon, and sumac. Mix and set aside.
3. Place all of the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with half of the spice mixture, and season with salt and pepper. Toss the cauliflower to coat with the spices and oil; then spread out in a single layer. Place the baking sheet in the oven and roast until the cauliflower is nicely caramelized (about 35-40 minutes). Stir and turn the florets halfway through the cooking time.
4. While the cauliflower is roasting, prepare the coconut couscous. Place a casserole dish or deep frying pan on the stove (over medium heat). Once hot, add the remaining tablespoon of olive oil. Add the onion and cook until softened and translucent, about 6-7 minutes. Add the garlic and remaining spice mixture; cook for another minute.
5. Add the pearl couscous and cook for about a minute in the spices. Then add the chickpeas and vegetable stock. Season with salt and pepper. Stir and bring to a boil. Once boiling, reduce heat and simmer uncovered until most of the liquid has been absorbed and the couscous is tender (about 8-10 minutes). Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
6. Stir in the coconut milk and lime juice. Taste the couscous for seasoning and add more salt, lime juice, etc. if needed. Continue to simmer until the mixture thickens. Top the coconut couscous with the roasted cauliflower and chopped cilantro. Enjoy!

Yield: 4 servings
Recipe: thefirstmess.com