Thursday, August 9, 2012

Pearl Couscous with Roasted Cauliflower and Tomatoes

Can you believe this was the very first time I have ever made pearl couscous. Now I know what I have been missing. I have made the regular stuff a billion times. Since it was straight up plain. I couldn't just cook it that way. So I added all this great stuff. I can eat roasted vegetables all day every day especially cauliflower. It's just so good! This was so tasty. It also seems to be a great vegetarian meal. Just swap the chicken stock for the veggie stock. 

1 small head cauliflower washed and separated
1 pint grape or cherry tomatoes halved
2 tbs olive oil
2 cups couscous
2 1/4 cups vegetable or chicken stock
1 vegetable bullion cube
1/4 tsp crushed red pepper flakes
3 green onions or scallions, chopped white and green parts
Fresh Parsley

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl toss cauliflower and tomatoes with olive oil season with salt and pepper. Roast for 10-20 minutes.

Meanwhile in a sauce pan bring stock to a boil add bullion cube and red pepper flakes. Add couscous, reduce heat to low and simmer for 10-15 minutes. 

Mix roasted veggies with cooked couscous, add green onions and toss. Serve on a platter and top with chopped fresh parsley.

1 comment :

  1. Looks great. We love Israeli (pearl) couscous and I make a couscous primavera with it that delicious.