Cauliflower with olives, preserved lemons and giant couscous

Table of contents

Cauliflower with Olives, Preserved Lemons, and Giant Couscous

This vibrant and flavorful dish combines the nutty taste of roasted cauliflower with the tangy zest of preserved lemons and the briny richness of olives. Paired with giant couscous, it offers a delightful texture and a burst of Mediterranean flavors. Perfect as a main course or a hearty side dish, this recipe is sure to impress with its unique combination of ingredients.

Serving Size and Yield

Serves 4 as a main dish or 6 as a side dish.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper to taste
1 cup giant couscous
2 cups vegetable broth
1/2 cup green olives, pitted and sliced
1 preserved lemon, rinsed and finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)

Instructions

Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the cauliflower in the oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
Cook the giant couscous in vegetable broth according to package instructions, usually about 10 minutes. Drain any excess liquid.
Combine the roasted cauliflower, cooked couscous, olives, preserved lemon, and parsley in a large bowl.
Season with additional salt, pepper, and red pepper flakes if using. Toss everything together until well mixed.
Serve warm or at room temperature, garnished with extra parsley if desired.

Additional Notes

For a gluten-free version, substitute giant couscous with quinoa or rice. You can also add toasted pine nuts or almonds for extra crunch. Adjust the amount of preserved lemon to taste, as it can be quite potent.