North African Cauliflower with Couscous

SERVES 2PREP COOK

cauliflower

1

cauliflower, cut into florets

2

limes, juiced and zested for later

2tablespoons

olive oil

4cloves

garlic, finely diced

2teaspoons

cumin

salt

black pepper, ground

2tablespoons

avocado oil

  1. In a large bowl, marinate cauliflower in all ingredients but avocado oil and zest for 30m.

  2. 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

1.5tablespoons

harissa paste

1teaspoon

turmeric powder

1teaspoon

cinnamon powder

1 ¼cup

pearl couscous

1.5cup

vegetable stock

  1. In a deep pot or Dutch oven over medium heat, warm avocado oil. Add leeks to cook until soft and translucent (5m).

  2. Add to cook harissa paste, turmeric powder, and cinnamon powder for 2m, stirring regularly. Season with salt.

  3. Stir in pearl couscous to combine. Add vegetable stock and bring to a boil. Turn heat to low to simmer.

  4. Add cauliflower. Cover with a lid and simmer until pearl couscous is cooked but still retaining some texture when eaten.

½cup

fresh cilantro, chopped

1teaspoon

lime zest

  1. In two bowls, divide couscous and cauliflower. Finish with fresh cilantro and lime zest.