Ottolenghi-Style Spiced Cauliflower and Chickpea Couscous
Roasted cauliflower and red onion with chickpeas and spices, served over couscous cooked in vegetable stock with coriander and lemon.
- 1 medium head cauliflower
- 400 g canned chickpeas
- 1 medium red onion
- 3 tbsp olive oil
- 1 tsp turmeric powder
- ½ tsp ground ginger
- ½ tsp paprika
- 250 ml vegetable stock
- 150 g couscous
- 30 g fresh coriander
- 1 whole lemon
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Break the cauliflower into bite-sized florets. Slice the red onion into thin wedges.
- Step 3
Drain and rinse the chickpeas.
- Step 4
In a large bowl, toss the cauliflower florets and red onion wedges with 2 tbsp of olive oil, turmeric, ground ginger, paprika, salt, and pepper. Spread in a single layer on a baking tray.
- Step 5
Roast for 20-25 minutes, or until the cauliflower is tender and slightly charred.
- Step 6
Meanwhile, prepare the couscous according to packet instructions, using the vegetable stock instead of water for extra flavour. Fluff with a fork.
- Step 7
Add the drained chickpeas to the baking tray with the cauliflower and onions for the last 5-7 minutes of roasting, just to warm through.
- Step 8
In a bowl, combine the cooked couscous with the remaining 1 tbsp of olive oil and the juice of half the lemon.
- Step 9
Chop the fresh coriander and stir most of it into the couscous, reserving some for garnish.
- Step 10
Gently fold the roasted cauliflower, chickpeas, and red onion into the couscous.
- Step 11
Serve warm, garnished with the remaining coriander and wedges of the remaining lemon.
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