On saturday I went to the farmers market and found this wonderful purple cauliflower at my favorite organic market stand.
I knew I had to make something colorful with it, so today I decided to make a couscous dish with it. I used different kind of vegetables and also topped it of with roasted sunflower seeds, pistachios, cranberries and coriander. It really turned out to be a real color explosion, which made it taste even better.
I recommend to eat this couscous with some mango chutney. It makes it a bit more moist and its spicy sweetness gives the dish a great extra flavor. I don’t know how you prefer your vegetables, but I didn’t want them to become too soft, so I turned down the heat when it was still slightly crunchy. Another great way to make this dish would be to replace the couscous with quinoa. It would make it even healthier – I will give it a try next time.
Colorful Vegetable Couscous
Makes 4 portions
- 3 tbsp olive oil
- 1 onion (halved and sliced)
- 2 cloves of garlic (finely chopped)
- 1 tsp cumin
- 1 (purple) cauliflower (cut in pieces)
- 1 sweet red pepper (halved and cut in thin slices)
- 1 carrot (sliced)
- 1 can of chickpeas
- 1-2 tsp sambal oelek (or more if you like it hot)
- 1/2 cup vegetable stock
- 1/2 lemon
- salt to taste
- 1 1/2 cups couscous
- 2 tbsp sunflower seeds
- 1 tbsp pistachios (slightly chopped)
- 1/2 bunch of coriander (chopped)
- 2-3 tbsp cranberries
- Mango Chutney
Heat up the olive oil in a large pan and add onion. Turn to medium heat and let cook for about 2 minutes. Now add the garlic and cumin and let cook for another 1-2 minutes until onions are starting to soften. Now turn up the heat a bit and add the vegetables. Grill them for about 10-15 minutes while stirring. Add the vegetable stock after some minutes so they don’t burn. Meanwhile, prepare the couscous by adding salt and about 2 tbsp of olive oil. Now add hot water until the couscous is slightly covered by the water. Let sit under a lid until all the water is soaked up.
Flavor the vegetables with sambal oelek, salt and the juice of 1/2 lemon. Roast sunflower seeds and pistachios for a couple of minutes in a small pan until golden brown.
To serve, pour the couscous and the vegetables on a big plate and sprinkle sunflower seeds, pistachios, cranberries and coriander over the dish. Serve with mango chutney.