Chickpea and Cauliflower Couscous
Discover the vibrant flavors of Chickpea and Cauliflower Couscous, a delightfully fresh and nutritious twist on a classic dish. This gluten-free, plant-based recipe transforms cauliflower into light, fluffy couscous, perfectly complemented by spiced, crispy chickpeas and the bold flavors of cumin, coriander, and smoked paprika. With fresh parsley, mint, and bursts of sweetness from pomegranate seeds, every bite of this dish is packed with color and texture. Ready in just 30 minutes, it's a versatile option that can be served warm or at room temperature, either as a satisfying main course or an elegant side dish. Ideal for meal prep or as a quick, healthy choice for your next gathering, this recipe will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 400 grams (canned, drained and rinsed) Chickpeas
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh mint
- 2 tablespoons Lemon juice
- 2 small, minced Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Pomegranate seeds
Instructions
Break the cauliflower into florets and add them to a food processor. Pulse until the cauliflower resembles the texture of couscous. Be careful not to over-process.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the cauliflower 'couscous' to the skillet and cook for 5-6 minutes, stirring often, until softened but not mushy. Season with a pinch of salt and pepper, then remove from heat and transfer to a large mixing bowl.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chickpeas, ground cumin, ground coriander, smoked paprika, and a pinch of salt. Stir well to coat the chickpeas in the spices, and cook for 3-4 minutes, until warmed through and lightly crispy.
To the bowl with the cooked cauliflower, add the chickpeas, chopped parsley, chopped mint, lemon juice, and pomegranate seeds. Gently toss everything together until combined.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve warm or at room temperature. Enjoy as a healthy main dish or pair it with your favorite protein as a side.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 178.7 g | 65% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 49.1 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3465 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
