Spiced Cauliflower and Bell Pepper with Saffron Pearl Couscous
Prep time
Cook time
Total time
Simple, delightful and delicious! You got to make this one.
Recipe type: Vegetarian/Vegan
Serves: 2
  • For the Couscous
  • 1 tablespoon olive oil
  • 1 cup pearl Couscous
  • 2 cups vegetable stock
  • Pinch of saffron
  • Zest of a lemon
  • Salt and fresh black pepper to taste
  • For the Cauliflower
  • 550g cauliflower, cut into florets
  • 1 large red bell pepper, deseeded and cut into strips
  • 1 medium red onion, skin removed and cut in wedges
  • 3 tablespoons olive oil
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon red chili flakes
  • ½ teaspoons garlic powder
  • Salt and fresh black pepper to taste
  • For the Dressing
  • 1 tablespoon Tahini
  • Juice of a lemon
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 teaspoon agave syrup
  • Salt and fresh black pepper to taste
  • For the Rest
  • 30g pine nuts, toasted
  • 40g sultana
  • handful of parsley, chopped
  • handful of mint, chopped
  1. Preheat oven to 200C/392F.
  2. In a large sauce pan with a lid, over medium heat, add olive oil. When the olive oil is hot, stir in the pearl couscous and cook for a minutes or until is slightly toasted and the nutty smell is starting to come out. Then add the stock, lemon zest, saffron and season with salt and pepper.
  3. Bring the mixture to boil, reduce the heat to low, cover with the lid and let it simmer for 12-14 minutes or until all the liquid is absorbed. Remove from heat and also remove the lid and let it cool down. For accurate result check the cooking instruction and time on the back of the package.
  4. Place cauliflower florets, bell peppers and onion on a nonstick baking tray.
  5. In a small mixing bowl, mix together olive oil, cumin, coriander, chili flakes and garlic powder. Drizzle over the vegetables and mxi well to combine. Then sprinkle with salt and pepper to taste. Transfer the tray into oven and roast for 35-40 minutes or until the edges of the veggies start to blacken. Don’t forget to toss the vegetables couple of times during the cooking period.
  6. For the dressing, combine all the ingredients in a bowl and set aside.
  7. In a small frying pan, gently toast the pine nuts and set aside.
  8. Using the same frying pan, add the sultanas and slightly warm through. This will take only a minute or two so keep an eye as you do not want to burn the sultanas. The purpose is just to slightly soften the sultanas.
  9. When the vegetables are ready, add them to couscous along with the chopped herbs and then stir in the dressing and mix well to combine.
  10. Transfer to serving dish and top it with sultanas and pine nuts and serve.
Couscous can be made ahead and kept in fridge for up to a day. The dish is also nice when served at room temperature.
Recipe by Lace and Coco at http://laceandcoco.com/spiced-cauliflower-bell-pepper-saffron-pearl-couscous/