This simple recipe for two combines fragrant couscous with roasted cauliflower, tofu, and a fresh tomato salad. Full of aromatics, such as turmeric, bay leaf, and ginger, this warming meal is simple and flavorful.

Golden Couscous Bowl with Tomato Salad [Vegan]

Advertisement

Cooking Time

35

Ingredients

Couscous Pilaf

  • 1 cup couscous
  • 1¼ cups boiling water
  • 1 tsp olive oil
  • 1 bay leaf
  • 1 tsp turmeric
  • ½ tsp ground ginger
  • 1 tbsp raw unsalted cashews
  • 1 tbsp golden raisins

Tomato Salad

  • 1/4 cup chopped red onion (about 1/5 of a red onion)
  • 1/4 cup diced cucumber (about a 2-3 inch piece)
  • 1/2 cup halved grape tomatoes (10-12)
  • 2 teaspoon red wine vinegar
  • 1 tbsp olive oil
  • 1/2 teaspoon salt
  • 1/2 to 1 tsp dried dill
  • 1/4 teaspoon ground black pepper

Roasted Cauliflower and Tofu

  • 1/2 block of tofu
  • 1 1/2 cups cauliflower florets, trimmed
  • 3 teaspoon turmeric
  • 1 tablespoon cajun seasoning (alternately, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic power, ½ teaspoon salt, ¼ teaspoon ground black pepper)
  • olive oil for drizzling (be generous)
Advertisement

Preparation

  1. Preheat the oven to 450ºF and line a baking sheet with foil or parchment paper.
  2. Combine all the ingredients for the tomato salad and set aside to marinate.
  3. Meanwhile, place the tofu and cauliflower on the prepared baking sheet, and add spices and a generous drizzle of olive oil. Toss lightly (add more olive oil if desired) and bake in preheated oven for 30-35 minutes, or until tender and cauliflower is cooked through and browning.
  4. Remove sheet from oven and toss to mix. Turn off oven heat and set to broil on high. Return sheet to oven for 1-2 minutes, watching carefully to make sure that the cauliflower and tofu get crispy, but do not burn or char.
  5. Remove from oven and place on a wire rack to cool.
  6. For the couscous, heat oil, bay leaf, turmeric, and ginger in a saucepan over medium heat until spices are cooking and aromatic.
  7. Add cashews and stir until the cashews begin to become golden. Add dry couscous to saucepan and stir until evenly coated in spices. Be careful not to burn couscous
  8. Turn off heat, add boiling water, stir, and cover. Leave for 5-6 minutes, until couscous is cooked through.
  9. Fluff couscous with a fork and add golden raisins.
  10. To prepare bowls, divide couscous evenly between two bowls and top with roasted cauliflower/tofu mixture and tomato cucumber salad.
Advertisement


Advertisement