Coconut Couscous with Roasted Cauliflower & Chickpeas

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: SPICE BLEND:

1 ½ teaspoons ground cumin

1 ½ teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground fennel seed

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon sumac

subheading: CAULIFLOWER & COCONUT COUSCOUS:

1 medium head of cauliflower, cut into florets (about 7 cups florets total)

3 tablespoons olive oil, divided

spice blend, see above, divided

sea salt and ground black pepper, to taste

1 small red onion, small dice

2 cloves garlic, minced

1 ¼ cups pearl couscous

1 ½ cups cooked/canned chickpeas, drained and rinsed

2 ¼ cups vegetable stock

1 cup full fat coconut milk

1 tablespoon lime juice, plus extra

¼ cup chopped cilantro

subheading: Notes:

This recipe is inspired by coconut milk curries popular in Southeast Asian cuisines.

Orzo can sub in for pearl couscous here without any changes to the recipe. Delallo makes an excellent gluten-free orzo for those that are allergic to gluten.

If you want to up the veggies, I recommend adding a couple handfuls of baby spinach at the end of the simmering time.

I like a drizzle of chili oil or some chili crisp on top of mine as well.

Directions at thefirstmess.com

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