Spice-roasted cauliflower & broccoli with warm olive couscous salad

This is the sort of vegetarian meal that many meat-eaters – my own dearest DH included – often complain about, as it consists basically of side dishes, with no identifiable lump of protein to be seen. However, to such people I say, get a grip – it’s delicious! You may need to manage expectations when you serve this, but it’s definitely worth it.

Yes, you could serve the vegetables or the couscous as a side dish, but to my mind they’re so yummy, savoury and filling that they make a fabulous meal. The cauliflower and broccoli are crispy without, tender within, and the coating browns gorgeously in the oven to create a lightly spiced sensation. Meanwhile the couscous has a gentle, understated flavour that complements without overpowering. Yum yum yum. Oh, and yum.

AND it’s all vegan – hurrah! 

Although the vegetables take a little while to cook, I found making this dinner quite relaxing. You have plenty of time to get the various parts ready without any rushing, and there’s even time to set the table nicely and make a quick fruit salad for dessert if that’s your thing. A stress-free meal – perfect.

I used ras-el-hanout as my spice mix, as it’s fragrant and complex without too much heat. DH complained that it wasn’t hot enough. Sigh. If you like your spices fiery I recommend doctoring the recipe with some hot paprika, cayenne or chilli to taste. Or splash over a little tabasco at the table.

The couscous salad is simplicity itself, and you can adjust the ratio of olives/tomatoes/herbs/couscous to suit your taste. Kipper, for instance, would probably have 90% olives, no tomatoes, 1% parsley and 9% couscous, but that’s just the way she rolls. Feel free to make it your own.

This made enough couscous for 2-3 people, but we scoffed down all the delicious veggies and could happily have eaten more. Make plenty. This amount serves 2 (ish).

Crispy, tender broccoli & cauliflower are served with a subtly-flavoured, summery couscous salad. A relaxing vegan dinner that's easy to make & easy to eat!

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Spice-roasted cauliflower & broccoli with warm olive couscous salad
Serves 2
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Total Time
25 min
Total Time
25 min
624 calories
80 g
0 g
28 g
20 g
4 g
654 g
632 g
9 g
0 g
22 g
Nutrition Facts
Serving Size
654g
Servings
2
Amount Per Serving
Calories 624
Calories from Fat 248
% Daily Value *
Total Fat 28g
44%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 0mg
0%
Sodium 632mg
26%
Total Carbohydrates 80g
27%
Dietary Fiber 15g
60%
Sugars 9g
Protein 20g
Vitamin A
56%
Vitamin C
576%
Calcium
22%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the spice-roasted vegetables
  1. 1 small cauliflower
  2. 1 small-medium head of broccoli
  3. 1 tsp ras-el-hanout
  4. 1 tbsp flour
  5. 2-3 tbsp olive oil
For the couscous salad
  1. 150ml hot vegetable stock
  2. 120g couscous
  3. 50g pitted black olives
  4. 50g cherry tomatoes
  5. Good handful fresh parsley
  6. 1 tbsp olive oil
For the vegetables
  1. Preheat the oven to 200C. Put a large pan of water on to boil.
  2. Cut the cauliflower and broccoli into florets and wash well. Cook in the boiling water for 2 minutes then drain thoroughly.
  3. Meanwhile, mix the ras-el-hanout with the flour and oil. Toss the drained vegetables in the spice-flour-oil mixture.
  4. Spread the vegetables out on a non-stick baking sheet and roast at 200C for 15-20 minutes, until crisp and cooked through.
For the couscous salad
  1. Bring the vegetable stock to the boil. Add the couscous, stir, remove from the heat and cover. Leave to stand for at least 5 minutes.
  2. Meanwhile, slice the black olives and cut the tomatoes into small dice. Finely chop the parsley.
  3. Once the couscous has absorbed all the stock, add the olive oil and fluff with a fork. Stir in the olives, tomatoes and parsley, and serve.
beta
calories
624
fat
28g
protein
20g
carbs
80g
more
Family-Friends-Food http://family-friends-food.com/
 spice-roasted cauliflower & broccoli with warm olive couscous salad

14 Comments:

  1. Pingback: 40+ Vegetarian Week Recipes for Everyday Cooking - Maison Cupcake

  2. Pingback: The Rise and Rise of Cauliflower + A Recipe for Umami Roasted Cauliflower and Pasta | food to glow

  3. Roasted cauliflower is amazing, I wish my folks prepared it that way when I was a kid, I feel I wouldnt have wasted all the years not liking the vegetable. Ha! Love your salad, cant wait to prepare it, might just make over the weekend. 🙂

  4. Yum! I love using couscous!

  5. Ras El Hanout is one of my favorite spice blends, great recipe loved the cauliflower and couscous combo!

  6. nadiashealthykitchen

    My hubby used to be like that, meat had to be the centre of his meal, but now most of our meals are like this, vegan with veggies, beans and grains and he loves it! Many of my relatives don’t consider a meal complete without meat which I think is a shame because veggie meals can be so delicious, good for you, good for the animals and the environment. Everyone wins 🙂

    • I’m glad your husband’s come round to this way of eating! And I agree with everything you say about veggie meals. We do eat this kind of meal a lot, but I think secretly (or maybe not-so-secretly!) DH would rather have a lump of meat with veg and potatoes. Hey ho. He gets his way occasionally, so we’re both happy, on the whole 🙂

  7. This looks wonderful! Have you ever tried roasting cauliflower? It really brings out the nutty flavour.

  8. I never get around to roasting cauliflower but I always mean to!

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