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Chickpea Cauliflower Couscous in black frying pan
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Curried Chickpea and Roasted Cauliflower with Couscous

This is a simple midweek meal that is supportive of blood sugars and is filled with foods that are good for our hearts.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Servings: 4
Calories: 530kcal
Author: Rachel @ The Conscious Dietitian

Ingredients

For The Cauliflower

  • 1 tbsp olive oil extra virgin
  • 1 small cauliflower head or 1/2 large head
  • 2 tsp curry powder
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/4 tsp salt

For The Chickpeas

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 tsp curry powder
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1 tsp turmeric ground
  • 3 cups cooked chickpeas or 2 cans (rinsed and drained)
  • 1/4 tsp salt

For Serving

  • 1 cup couscous dry
  • 1 lemon 1/2 juiced, plus more for garnish
  • 1/2 cup raisins or sultanas
  • 1/4 cup pistachios shelled
  • 1/2 cup parsley or cilantro chopped

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.
  • Prepare the cauliflower by cutting it up into 2-inch or bite-sized pieces. Place on the baking tray and drizzle with 1 tablespoon of olive oil, 2 teaspoons of curry powder, 1 teaspoon each of cumin and coriander powder, and 1/4 teaspoon of salt. Place the cauliflower into the oven and bake for 30 minutes, tossing halfway.
  • While the cauliflower is baking, heat the other 1 tablespoon of olive oil in a frypan over medium-high heat. Chop the onion and mince the garlic. Add the chopped onions and fry for 3-5 minutes or until translucent. Add the garlic and the remaining spices and heat for 30 seconds or until the spices are aromatic, stirring regularly.
  • If you are using canned chickpeas, drain and rinse the chickpeas. Add the chickpeas to the frying pan and toss to coat. Cook on the for about 3 minutes or until the chickpeas are heated through.
  • Check to see if the cauliflower is done, it should be nice and tender. Add the roasted cauliflower to the chickpea mix and give everything a good mix. Add the pistachios, 1/2 lemon juiced, raisins and parsley or cilantro. Season with additional salt if needed. Serve with couscous (see below for instructions) and extra wedges of lemon on the side.

Couscous

  • Add the couscous to a bowl and cover with boiled water, about 1 inch over the couscous. If you would like to measure, it should be around 1 1/2 cups of hot water. Cover with a lid and let steam for 5 minutes, and then remove the lid a fluff with a fork.

Notes

How To Make Fluffy Couscous

The couscous grains tend to bind together during the steaming process. To ensure your couscous is light and fluffy, make sure to not let it steam for longer than 5 minutes and overcook it. As soon as it is finished steaming remove the lid and fluff the couscous with a fork to separate the grains.

Variations For This Dish

  • Omit the pistachios and add toasted slivered almonds instead
  • Use currents in place of raisins
  • Try garam masala in place of curry powder
  • Serve it with quinoa or rice in place of couscous
  • Top it with parsley instead of cilantro
  • Add a sprinkle of feta cheese or 1/4 cup of sliced olives for a savoury hit