Calories

130

Protein

5g

Carbs

14g

Fat

8g

This couscous has a bold flavor, and the addition of the roasted cauliflower makes it even tastier. This is a quick and simple vegan salad that will keep you full and satisfied, but you can add feta or meat, if you want. I love roasting cauliflower—it will soak up any oil and seasonings that you toss with it and roasting brings out its natural sweetness.

Roasted Cauliflower with Herbed Couscous

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Recipe Type: Lunch/dinner

Serving Size: 1 bowl

Makes 4 servings

Ingredients

Roasted Cauliflower

  • 1 head cauliflower, divided into small florets
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • ½ teaspoon chipotle pepper

 

Couscous

  • 1½ cups chicken broth, or vegetable broth for vegan
  • 1 cup pearl couscous, uncooked
  • ½ cup chopped parsley
  • 2 green onions, chopped
  • 1 cup cucumber, peeled and diced
  • ½ cup cherry tomatoes, quartered
  • 2 teaspoons fresh lemon juice

 

Directions

  1. Preheat oven to 475°F.
  2. Prepare a baking sheet with a baking mat or aluminum foil. Spread the cauliflower in a single layer on the baking sheet.
  3. Drizzle the oil over the cauliflower, then sprinkle the cauliflower with spices.
  4. Bake for 20 minutes.
  5. While the cauliflower is baking, prepare the couscous.
  6. Place 1½ cups of water and the couscous in a medium-sized pot. Stir.
  7. Allow to simmer for 5–10 minutes, or until the couscous has absorbed all the water.
  8. Add the remaining ingredients to the cooked couscous, then toss.
  9. Prior to serving, mix in the roasted cauliflower, then serve immediately.

 

NUTRITIONAL INFO PER SERVING
Calories 130 (70 from fat)
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 670mg
Carbohydrate 14g (6g dietary fiber, 5g sugar)
Protein 5g

 

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