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Roasted Cauliflower Couscous with Balsamic Candied Walnuts

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



Serves 2

Roasted cauliflower tossed in with some garbanzo beans and couscous. This gets even interesting with some balsamic curried walnuts. It is a perfect healthy lunch or a dinner.

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  • 2 cups pearl couscous
  • 1 cup vegetable stock
  • 1 1/2 cup of water
  • 1 cup garbanzo beans
  • 1/2 head of large cauliflower cut
  • 1 tsp any spice blend of your choice
  • 1 tsp curry powder
  • 1 tsp salt
  • 2 tsp olive oil
  • lemon juice from 1/2 lemon
  • 2 tbsp of freshly grated parmesan
  • 2 tbsp Balsamic candied walnuts


  • 1/2 cup walnuts
  • 3 tbsp balsamic vinegar
  • 1/4 cup granulated sugar plus brown sugar
  • 1 tsp chili powder
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1 tbsp butter


  1. Add pearl couscous with water and vegetable stock with 1/2 salt and cook on medium heat for 10-12 minutes or until the water is fully absorbed. Then cover and let sit for 5 minutes and fluff it up with a fork.

  2. Preheat oven to 400 degrees. Add the the cauliflower florets, garbanzo beans, curry powder, spice blend and 1/2 tsp of salt and oil. Toss it well and put in on baking sheet and bake for 15 minutes. Do not over cook. Once it exits the oven squeeze some lemon juice over it.

  3. In a large bowl, add the cooked couscous and roasted veggies and toss everything well . Add the candied walnuts and some shaved or grated parmesan and serve immediately.

  4. For the BALSAMIC CURRIED WALNUTS. In a pan add balsamic vinegar, sugar, chili powder, curry powder, salt and the butter. Bring it to a slow simmer until the sugar has dissolved completely.

  5. Add the nuts and toss well. Transfer to a baking sheet lined with parchment, sprayed with oil

  6. Baked at 325 degrees for 10 minutes. Let cool and break apart. You can store it in air tight container. Use it as a topping or as a snack.

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