Roasted Chickpeas, Cauliflower, and Tomatoes with Herbed Couscous
A light and easy faily dinner
Author:Healthy Happy Mama
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
1 tablespoon extra-virgin olive oil
1 heaping tablespoon fresh oregano, chopped
2 cups cauliflower florets, cut into small pieces
1 (15 1/2 ounce) can chickpeas (garbanzo beans)
10 1/2 ounces super sweet yellow cherry tomatoes (if you can’t find these, regular cherry tomatoes will work)
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 cup couscous
1 1/2 cups water
1 tablespoon fresh oregano, chopped
1 1/2 tablespoons vegan margarine or butter, optional
1–2 tablespoons fresh lemon juice
3 tablespoons golden raisins, optional
Preheat the oven to 400 degrees. Lightly oil a baking sheet.
Put the cauliflower, tomatoes, and chickpeas in a medium bowl. Add oil, oregano, salt, and lemon juice. Toss to coat everything evenly. Place on the oiled baking sheet and spread out so nothing is overlapping. Roast in preheated oven for 20-25 minutes, until vegetables are starting to brown and tomatoes are starting to burst.
When there are approximately 10-15 minutes left in roasting time, start your couscous. Allow water to boil. Add couscous, oregano, lemon juice, and vegan margarine, if using. Stir, then cover and allow to simmer 2-3 minutes until water is absorbed. Fluff couscous with a fork and allow to sit for five minutes before serving. Add golden raisins just before serving.