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Israeli Couscous and Roasted Cauliflower with Tahini Sauce

Ingredients

Scale

For the Roasted Cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 6 garlic cloves, peeled and left whole
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • Pinch of red pepper flakes (optional)
  • Sea salt and pepper

For the Israeli Couscous

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous
  • 3 cups water
  • 1 teaspoon sea salt

For the Tahini Sauce

  • 1/3 cup tahini
  • 1/3 cup water
  • Juice of 1 juicy lemon
  • Sea salt and pepper, to taste
  • Extra lemon slices, to serve

For the Pine Nuts and Parsley

  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 1/4 cup fresh parsley, chopped

Instructions

For the Roasted Cauliflower

Preheat oven to 425˚F (225˚C). On a parchment-lined baking sheet, toss together the cauliflower, garlic, red bell pepper slices, olive oil, red pepper flakes, if using, and sea salt and pepper, to taste. Place in the oven and roast for 30-35 minutes, tossing halfway through, until vegetables are charred in spots.

For the Israeli Couscous

In a skillet, heat the olive oil over medium heat. Add the couscous and toast, stirring often, for 3 to 5 minutes.* In a medium saucepan, bring the water to a boil. Add the couscous and the salt. Return to a boil, reduce the heat, cover and cook until tender, about 15 minutes. Drain off any remaining water.

For the Tahini Sauce

Place all ingredients in a small bowl and whisk until smooth.

For the Pine Nuts and Parsley

Heat the olive oil in a small skillet over medium heat. Add the garlic and the pine nuts and sauté, stirring often, until the garlic looses its bite and the pine nuts take on some color, about 3 to 5 minutes.

To assemble, toss together the roasted vegetables, the couscous and the pine nuts and parsley garnish. Add the tahini sauce and mix again. Serve with some lemon slices on the side. Bon appétit!

 

Notes

*This step is optional. It does, however, bring out the yummy nutty taste of the couscous.

Keywords: Israeli couscous, cauliflower, pine nuts, tahini

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