Couscous with Roasted Cauliflower

I made this couscous dish with grilled chicken. I added some roasted cauliflower and tomatoes to the quick cooking starch. I drizzled some olive oil on the cauliflower and tomatoes and I cooked them in oven until the florets were golden brown and the tomatoes soft.

Making the couscous is super simple. I make mine with chicken broth and buy the whole wheat variety from Trader Joes.

The rest was simple, I added the veggies to the cooked couscous. I made extra for the next day… I served the delicious side dish with the fish with romesco sauce. It was a delicious combination…

• ½ head cauliflower, cut into small florets
• 1 cup cherry tomatoes
• 2 tablespoons extra virgin olive oil
• Salt
• Pepper

Preheat oven to 400 degrees F.

Place the vegetables onto a lined cookie sheet. Sprinkle with salt and pepper. Drizzle with olive oil and mix with fingers and roast in oven for 30 to 40 minutes. Take out and keep aside.

• 1 teaspoon extra virgin olive oil
• 2 garlic cloves, minced
• Salt
• 1 cup whole wheat couscous
• 1 cup chicken broth
• Salt
• 2 tablespoons fresh thyme and oregano, chopped

Heat a medium saucepan with the olive oil. Add the garlic and salt and sauté for 30 seconds. Add the chicken broth and bring to a boil. Add the couscous and put the lid on and turn the heat off. Once the couscous is cooked (about 10 minutes), fluff with a fork and add the fresh herbs and roasted vegetables. Mix and serve.