This cozy Moroccan Cauliflower with Couscous brings Moroccan-inspired flavor to your table with vibrant paprika, earthy cumin, and warm ginger. Simply coat the cauliflower in vegetable oil and McCormick® Signature Seasonings Moroccan Style Seasoning and roast it to golden perfection. Top with sweet and tart currants for an acidic zing and serve this up for your family’s next meatless Monday.
This cozy Moroccan Cauliflower with Couscous brings Moroccan-inspired flavor to your table with vibrant paprika, earthy cumin, and warm ginger. Simply coat the cauliflower in vegetable oil and McCormick® Signature Seasonings Moroccan Style Seasoning and roast it to golden perfection. Top with sweet and tart currants for an acidic zing and serve this up for your family’s next meatless Monday.
Key products
Instructions
Instructions
- Preheat oven to 425°F. For the Moroccan Cauliflower, evenly coat cauliflower with oil and Moroccan Seasoning on a large foil-lined baking sheet. Arrange in single layer. Roast for 25 minutes or until lightly browned. Stirring halfway through cooking. Set aside.
- Meanwhile, for the Couscous, heat butter in medium saucepan over medium-high heat. Add couscous and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes.
- Add water, broth, currants, Moroccan Seasoning and salt. Briefly stir to combine. Cover and remove from heat.
- Let stand until couscous is tender, about 10 minutes. Uncover and fluff couscous with fork. Stir in chickpeas and carrots. Serve with Moroccan Cauliflower and warm flatbread, if desired.
