Whip up this vibrant Middle Eastern-inspired cauliflower couscous in no time. Our simple oven vegetable hack lets the oven handle the roasting while you focus on flavor.
Ingredients
Serves 4
For the Middle Eastern Cauliflower Couscous
- 1x vegetable hack oven vegetables (see below)
- 2 packs (800 g) AH Cauliflower couscous with bell pepper, tomato and coriander
- 1 lemon
- 50 g almonds
- 1 tbsp sunflower oil
For the Oven Vegetable Hack
- 1 package (600 g) AH Oven vegetables zucchini, red pepper & carrot
- 2 tbsp olive oil
- 3 tsp Ras el Hanout herbs
Read also: 'More cauliflower recipes'
Preparation Method
For the Oven Vegetable Hack
- Preheat the oven to 180°C.
- Place the oven vegetables (zucchini, red pepper & carrot) in a bowl. Add Ras el Hanout herbs and olive oil, toss to coat, and spread on a baking tray lined with parchment paper. Roast for 25 minutes, shaking halfway through.
For the Middle Eastern Cauliflower Couscous
- Coarsely chop the almonds and squeeze the lemon.
- Heat sunflower oil in a wok and stir-fry the cauliflower couscous for 2 minutes until al dente. Add lemon juice and chopped almonds, stirring well to combine.
- Serve the couscous topped with the roasted oven vegetables.
Recipe and image: The Hip Vegetarian
