Winter Couscous with Curry-Roasted Cauliflower and Chickpeas

Winter Couscous with Curry-Roasted Cauliflower and Chickpeas from Foster’s Market on Vimeo.

DURING FOSTER’S FIRST DAYS, WE HAD A SALAD MAKER from Lebanon named Dunia, who made couscous countless ways. Rather than cooking the couscous, she poured in very hot tap water and let it sit, covered, until all of the water was absorbed. It came out so light and fluffy every time that, since meeting Dunia, I’ve never cooked couscous on the stovetop again. Instead, I spend time thinking about what combination of vegetables, beans, nuts or dried fruits to add to the mix— one of my favorite fallbacks being this combination.

SERVES 6 TO 8

1 head cauliflower, cut or broken into bite-size florets
1 (15-ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon sherry vinegar
1 tablespoon curry powder
1 tablespoon chopped fresh rosemary
Sea salt and freshly ground black pepper
1 cup couscous
Zest and juice of 1 lemon
1/2 bunch chopped fresh parsley
1/4 cup chopped fresh mint
Zest and juice of 1 lime

1. Preheat the oven to 400°F.
2. Place the cauliflower and chickpeas in a large bowl. In a separate small bowl, combine 2 tablespoons of the olive oil, butter, vinegar, curry and rosemary and stir to mix. Pour over the cauliflower and chickpeas, season with salt and pepper to taste and toss to coat evenly.
3. Spread in a single layer on a large rimmed baking sheet and place in the oven to roast, stirring the vegetables midway through, until light brown around the edges, 25 to 30 minutes. Remove from the oven and set aside to cool slightly.
4. While the vegetables are cooking, place the couscous and lemon zest and juice in the same bowl the vegetables were tossed in and add just enough hot water to barely cover, about 1/2 cup. Cover tightly with plastic wrap and let sit until all the water is absorbed, about 10 minutes. Fluff the couscous using 2 forks and season with salt and pepper to taste.
5. Add the cauliflower mixture, parsley and mint to the bowl with the couscous. Drizzle the remaining olive oil over the top, add the lime zest and juice and toss to mix. Season with additional salt and pepper to taste, if desired, and serve warm or refrigerate until ready to serve.

ON THE MENU

SERVE WITH Chicken Piccata (page 125) or Pork Tenderloin with Olives and Tangerines (page 128) and Coconut Macaroons Dipped in Chocolate (page 284) for dessert, from Foster’s Market Favorites: 25th Anniversary.