Preserved Lemon Couscous w/ Cauliflower & Chickpeas
This couscous has got it all: sweetness from the roasted cauliflower, grounding substance from the chickpeas, bursts of saltiness and fat from the olives, butteriness from the toasted pine nuts, and a sunny brightness from the preserved lemon dressing.
Preserved Lemon Couscous w/ Cauliflower & Chickpeas
serves 4
1 medium cauliflower, cut into florets
1 15 oz/425 g can chickpeas (or 1 1/2 cups)
olive oil
sea salt
freshly ground black pepper
1 teaspoon ground coriander
1/2 cup uncooked Israeli couscous
1 teaspoon preserved lemon paste or about 1/2 preserved lemon, minced
juice from 1 lemon
1/2 cup Castelvetrano olives, smashed and pitted or torn if no pits
1/4 cup pine nuts, toasted
handful green onion, mint, parsley, cilantro, or a combination
Preheat the oven to 425° F (220° C). Add the cauliflower and chickpeas to a parchment paper covered baking sheet. Drizzle with oil, sprinkle with salt, pepper, and coriander. Mix to coat. Roast for 35-40 minutes, stirring halfway, until the cauliflower is soft and caramelized, and the chickpeas are golden and crispy.
Cook the couscous according to the packaging instructions.
Make the dressing. Combine the preserved lemon, lemon juice, and 1 tablespoon of olive oil in a small bowl. Whisk to combine.
Add the roasted cauliflower, chickpeas, couscous, olives, and dressing to a large bowl. Stir to combine. Garnish with the pine nuts and herbs, and stir once again. Taste for salt and adjust if needed. Enjoy warm, at room temperature, or cold.
Intuitive Cooking Takeaways
Couscous + the citrusy preserved lemon dressing can be used as a pushing off point, and it can be customized from there. Include other roasted vegetables like carrots, sweet potato, broccoli, etc. Use different beans or even lentils. Switch up the herbs and nuts. I would keep the olives as a constant for their salty, buttery kick, but even the olives can be omitted or switched out for something like raw or pickled onion.