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
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
- 1 cup whole wheat couscous
- 1 cup chicken broth
- 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.
I have made this many times and it is always a hit — with adults and children!