Couscous with Chickpeas, Cauliflower and Mint Recipe
Toasting the Israeli couscous first really makes a huge difference in the overall taste of the final dish. This is a great combo veggie and starch side dish.
Ingredients
- 1 small head of cauliflower, broken into
- bite size pieces
- 1 tbsp. sunflower or grapeseed oil
- 1 tsp. kosher salt
- 1 cup of Israeli Couscous or 1 cup regular
- couscous in a pinch (need note at the
- bottom)
- Salt for the water
- 1 cup canned chickpeas, drained and
- rinsed
- ¼ cup toasted almonds, chopped roughly
- ¼ cup mint leaves, torn
- For the Dressing
- 2 tsp lemon juice
- 2 tsp. honey
- ¼ cup golden raisins
- 1 tsp. curry powder
- ¼ cup olive oil
Instructions
- 1
Preheat the oven to 400˚F. Cover a large cookie sheet with parchment paper. Place the cauliflower florets on the sheet, drizzle with oil, sprinkle with salt, toss and spread evenly on the sheet. Roast for 30 minutes or until golden brown.
- 2
In the meantime, boil a kettle full of water. In a large sauté pan, toast the Israeli Couscous over medium heat until lightly toasted all over. Immediately cover with boiling water by several inches and add a few teaspoons of salt. Cook until al dente, about 10 minutes. Drain and reserve.
- 3
For the Dressing: Mix together the lemon juice, honey, raisins, curry powder, olive oil and salt.
- 4
Toss the couscous with cauliflower, chickpeas, chopped almonds and mint.
- 5
Toss with the dressing. Serve. Serves 6 If you are using regular couscous, skip step 2 - Place couscous in a heat proof bowl. Cover with 1 cup boiling water, cover and let sit for 5 minutes. Fluff with a fork. Carry on step 3.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Couscous with Chickpeas, Cauliflower and Mint?
This Couscous with Chickpeas, Cauliflower and Mint recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this couscous with chickpeas, cauliflower and mint?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.