North African Cauliflower with Couscous |
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cauliflower
| 1 | cauliflower, cut into florets | |||
| 2 | limes, juiced and zested for later | |||
| 2 | tablespoons | olive oil | ||
| 4 | cloves | garlic, finely diced | ||
| 2 | teaspoons | cumin | ||
salt | ||||
black pepper, ground | ||||
| 2 | tablespoons | avocado oil |
In a large bowl, marinate cauliflower in all ingredients but avocado oil and zest for 30m.
In a deep pot or Dutch oven over medium heat, warm avocado oil. Add cauliflower, shaking off any excess marinade before placing them in the pot. Cook until lightly browned (6m). Remove to a plate.
couscous
avocado oil | ||||
| 2 | leeks, thoroughly cleaned and cut into rings | |||
| 1.5 | tablespoons | harissa paste | ||
| 1 | teaspoon | turmeric powder | ||
| 1 | teaspoon | cinnamon powder | ||
| 1 ¼ | cup | pearl couscous | ||
| 1.5 | cup | vegetable stock |
In a deep pot or Dutch oven over medium heat, warm avocado oil. Add leeks to cook until soft and translucent (5m).
Add to cook harissa paste, turmeric powder, and cinnamon powder for 2m, stirring regularly. Season with salt.
Stir in pearl couscous to combine. Add vegetable stock and bring to a boil. Turn heat to low to simmer.
Add cauliflower. Cover with a lid and simmer until pearl couscous is cooked but still retaining some texture when eaten.
| ½ | cup | fresh cilantro, chopped | ||
| 1 | teaspoon | lime zest |
In two bowls, divide couscous and cauliflower. Finish with fresh cilantro and lime zest.