Sometimes you just get bored with cooking with the same flavors… so I decided to spice things up a little and try something new. I made this dish as a side to Moroccan Lamb Sausages with Curried Lentil Dip (I like Ah!Zeefa brand). It turned out to be delish AND it’s pretty healthy!
What you’ll need
- 1 cup dried Whole Wheat Couscous
- 1 head Cauliflower, washed and chopped
- 1/2 Sweet Onion, diced
- 1/4 cup Dried Cranberries, chopped
- 2 tablespoons Olive Oil
- 1 tablespoon Curry Powder
- 1 teaspoon Honey
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- 1 teaspoon Cayenne
- Sea salt and pepper to taste
Method
For Roasted Cauliflower: Preheat oven to 400. In a large baking dish, add cauliflower, onion, 1/4 tablespoon Curry Powder, 1/2 teaspoon Cayenne, 1 tablespoon Olive Oil, salt and pepper. Toss and roast in oven for 20-30 minutes or until Cauliflower is browned.
For Couscous: While the Cauliflower is roasting, bring 1 cup of water & 1 dash of Olive Oil to boil. Remove from heat, add dried couscous and cover for 5-8 minutes. In a separate bowl, add dried cranberries, remaining olive oil, curry powder, cayenne, cumin, garlic powder, honey and 2 tablespoons of water. Mix well.
Add cooked couscous and roasted cauliflower, toss together and enjoy!
