Tahini Roasted Cauliflower Couscous
Serves 4
10 mins prep
30 mins cook
40 mins total
A blend of dried spices gives this tahini roasted cauliflower couscous bold flavor. It also has pomegranate seeds, pistachios and scallions.
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Preheat the oven to 425 degrees F.
In a large bowl, whisk together the tahini, olive oil, curry powder, cumin, salt and pepper. Toss the cauliflower into the tahini mixture.
Arrange the cauliflower in a single layer on a sheet pan. It should not be overlapping.
Roast for 25-30 minutes, flipping halfway through roasting, until well browned on both sides.
For the couscous, combine the couscous grains and boiling water in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps. Transfer to a large bowl.
Combine the cauliflower, scallions, pistachios, pomegranate seeds and parsley with the couscous.
