Nourish
Lemon and Herb Cauliflower Couscous with Roasted Chickpeas
This grain-free recipe is refreshing, light, and the perfect lunch or side dish to enjoy on a hot summer day. Not only is it delicious and easy to whip up, it’s full of antioxidants energy-boosting nutrients, and anti-inflammatory properties.
For example, cauliflower is rich in vitamins and minerals. It helps your body to detoxify and digest food more efficiently. Cucumbers also promote healthy digestion and contain a mineral called silica that strengthens the connective tissues in our joints, which can ease arthritis and gout pain. Plus the iron, fiber, and protein in the chickpeas will keep you going strong all day long.
Serves 4
Ingredients:
2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry)
2 Tbs. olive oil, divided
1 large head of cauliflower, cored and broken into florets (about 4 cups)
1 cup cherry tomatoes, sliced in half
1 medium cucumber, cut into 1⁄4-inch pieces
1 large avocado, cut into 1-inch pieces
1/3 cup raisins
1/2 cup pine nuts
1/4 tsp. crushed red pepper
1 Tb. tahini
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
1 tsp. Dijon mustard
1⁄2 tsp. honey
1/4 cup parsley, minced
Pinch of fine sea salt and black pepper
Directions:
1. Preheat the oven to 425. Toss chickpeas with 1 Tbs. olive oil and a pinch of salt and pepper. Place on a baking sheet and bake until lightly browned on all sides, about 18 minutes. Toss chickpeas halfway through cooking time.
2. Pulse the cauliflower in a food processor until it’s “riced” (i.e., the size of couscous) Be careful not to overprocess—you don’t want to purée the cauliflower.
3. Heat a large skillet over medium heat. Add remaining 1 Tbs. of olive oil and toss in the cauliflower “couscous.” Let it toast slightly, stirring often, and remove from heat after about 2 minutes.
4.To make the dressing, combine the last seven ingredients (tahini, olive oil, lemon juice, mustard, honey, parsley, salt, and pepper) and whisk until smooth. This works best with an immersion blender or food processor. An immersion blender or a food processor will deliver the smoothest consistency, but a hand whisk will work, too. If the dressing is too thick, add a little more olive oil.
5. In a large bowl combine the cauliflower “couscous” with roasted chickpeas, tomatoes, cucumber, avocado, raisins, pine nuts, crushed red pepper, and a pinch of salt. Drizzle with dressing and toss until well combined. Divide among four plates and enjoy!
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
This grain-free recipe is refreshing, light, and the perfect lunch or side dish to enjoy on a hot summer day. Not only is it delicious and easy to whip up, it’s full of antioxidants energy-boosting nutrients, and anti-inflammatory properties.
For example, cauliflower is rich in vitamins and minerals. It helps your body to detoxify and digest food more efficiently. Cucumbers also promote healthy digestion and contain a mineral called silica that strengthens the connective tissues in our joints, which can ease arthritis and gout pain. Plus the iron, fiber, and protein in the chickpeas will keep you going strong all day long.
Serves 4
Ingredients:
2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry)
2 Tbs. olive oil, divided
1 large head of cauliflower, cored and broken into florets (about 4 cups)
1 cup cherry tomatoes, sliced in half
1 medium cucumber, cut into 1⁄4-inch pieces
1 large avocado, cut into 1-inch pieces
1/3 cup raisins
1/2 cup pine nuts
1/4 tsp. crushed red pepper
1 Tb. tahini
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
1 tsp. Dijon mustard
1⁄2 tsp. honey
1/4 cup parsley, minced
Pinch of fine sea salt and black pepper
Directions:
1. Preheat the oven to 425. Toss chickpeas with 1 Tbs. olive oil and a pinch of salt and pepper. Place on a baking sheet and bake until lightly browned on all sides, about 18 minutes. Toss chickpeas halfway through cooking time.
2. Pulse the cauliflower in a food processor until it’s “riced” (i.e., the size of couscous) Be careful not to overprocess—you don’t want to purée the cauliflower.
3. Heat a large skillet over medium heat. Add remaining 1 Tbs. of olive oil and toss in the cauliflower “couscous.” Let it toast slightly, stirring often, and remove from heat after about 2 minutes.
4.To make the dressing, combine the last seven ingredients (tahini, olive oil, lemon juice, mustard, honey, parsley, salt, and pepper) and whisk until smooth. This works best with an immersion blender or food processor. An immersion blender or a food processor will deliver the smoothest consistency, but a hand whisk will work, too. If the dressing is too thick, add a little more olive oil.
5. In a large bowl combine the cauliflower “couscous” with roasted chickpeas, tomatoes, cucumber, avocado, raisins, pine nuts, crushed red pepper, and a pinch of salt. Drizzle with dressing and toss until well combined. Divide among four plates and enjoy!
Love this recipe? Join barre3 Online and get unlimited access to hundreds of whole-foods based recipes created by our favorite chefs.
