So it’s Day 2 of our October 3o day challenge and I really needed it this time!
Over winter I felt really tired and lethargic and just didn’t keep up with my exercise but just two days in and I’m already feeling better!
The power of accountability.
Even health coaches need a health coach sometimes.
And October is also a favorite month of mine because it’s my birthday month!! I have something I am super excited about launching just before my birthday so be sure to watch out for that!
So this weeks recipe is……..
Moroccan Spiced Vegetables With Cauliflower Couscous
This dish is a warming and filling meal using the comforting spices from Morocco. Make a double quantity of the dry spice mix up if you can as it will store for a while in an airtight container, and it really is a versatile flavor enhancer for many recipes (see tips).
The cauliflower couscous replaces the wheat-based carbohydrate and creates a wonderful base that can be used for so many gluten free dishes. Plus, it will be packing even more vegetable in to your diet, which is great for you or a family member that may struggle to eat adequate vegetables.
This is a lovely meal to eat hot or cold so if you find you’re a little tired of the usual sandwiches for lunch, this can be a great “on the go” lunch box filler. It will keep for 2-3 days in the fridge and you could add any other ingredients you may have to change it a little.
Preparation Time : 10 minutes
Cooking Time : 40 minutes
For the “Couscous”
- 1 medium head raw Cauliflower, cut in to florets
- 1 tsp Coconut Oil
- 2 Garlic Cloves, crushed
- ½ tsp Sea Salt
For The Vegetable Mix
- 2 cups Butternut Squash and/or Yam, peeled and diced
- 1 Red Bell Pepper, cut in to small squares
- 2 Red Onions, halved and sliced
- 1 cup Chickpeas
- 2 tsp Coconut Oil
- 2 tbsp Pine Nuts
- 1 small bunch fresh Parsley
For the Dry Spice Blend
- ½ tsp ground Cinnamon
- ½ tsp ground Cumin
- 2 tsp Sumac
- 3 tsp Sesame Seeds
- ½ tsp Garlic Salt
- ½ tsp Fennel Seeds
- 1 tsp dried chopped Thyme
- 1 tsp dried chopped Oregano or Marjoram
Mix the spice ingredients together and place in a small container. Heat the coconut oil until it is liquid and then stir in the spices. On a large baking sheet, lined with silicone or foil, tip all of the vegetables and then pour over the coconut oil/spice mix. Combine thoroughly to ensure all the vegetables are coated.
Place the baking tray in to a preheated oven at 400°F/200°C/Gas Mark 6 and roast the vegetables for about 30 minutes, until softened and cooked. Remove and stir in the chickpeas, mixing thoroughly to ensure all the oils and spiced cover them. Cool a little.
Place the florets of cauliflower in to a food processor and “whizz” for 5-10 seconds. It should like small grains of rice. Don’t over process or the cauliflower will end up like powder.
In a large saucepan, heat the 1 tsp coconut oil and crushed garlic and cook over a low heat for 1-2 minutes to start releasing the flavor of the garlic. Tip in the cauliflower and stir over a medium heat for 4-5 minutes, until the cauliflower is heated through and slightly softer. You don’t want to over cook this, as the cauliflower will become too soft.
In a large serving bowl, tip the cauliflower and vegetables together, combining well. Toast the pine nuts in a dry pan or under a hot grill (carefully as these burn very quickly!).
Divide the “couscous” between 4 plates or bowls, and sprinkle over the pine nuts and parsley.
You could increase the protein level in this dish by adding a grilled chicken breast, fish fillet or tofu.
Tips for the Spice Blend –
Use the spice mix as a base for a dip, by mixing with a good quality extra-virgin Olive Oil and using to dip breads in.
Use as a dry rub to coat chicken, fish or tofu.
Use to sprinkle over salads or soups
Mix in to bread recipes.
Hope you enjoy!
To your health,
P.S. Interested in learning more about health coaching and what it may be able to do for you? Click HERE to schedule in a time to chat to me to find out whether this may be the right option for you.