Shawarma spiced cauliflower

Shawarma Spiced Cauliflower with Fava Beans and Couscous

Recipe taken from One Pot Meals: Easy, Comforting Recipes for Every Meal of the Day, Every Season of the Year by Jessica Darakjian.

Ingredients

1 medium head cauliflower, broken into florets

1/4 cup (60 ml) olive oil, divided

1 tablespoon shawarma spice blend

1 red onion, cut into 1/2 inch (1 cm) thick wedges

1 cup (180 g) couscous

1 (15-ounce / 425 g) can fava beans, drained and rinsed

4 dates, chopped

1 1/2 cups (360 ml) vegetable stock or water

juice of 1 lemon

salt

Tahini Cream Sauce for serving (optional)

1 small handful of cilantro, coarsely chopped, for serving

Method

In a large bowl, toss the cauliflower with 2 tablespoons of olive oil, the shawarma seasoning, and 1 teaspoon of salt. Heat a braiser over high heat. Add the seasoned cauliflower and 2 tablespoons of water to the pot, cover with a tight-fitting lid, and cook until nicely browned on two sides, about 3 to 4 minutes a side. Transfer the cauliflower to the bowl you tossed it in.

Reduce the heat to medium. To the same pot, add the remaining 2 tablespoons of olive oil, the onion, and another teaspoon of salt. Saut. for 5 to 6 minutes until the onion has softened. Add the couscous, fava beans, dates, and vegetable stock and stir to combine.

When the couscous is lightly bubbling around the edges, return the cauliflower to the pot on top of the couscous. Cover the pot with a tight-fitting lid, turn off the heat, and let steam for 10 minutes.

Uncover, squeeze in the lemon juice, and gently toss to combine everything. Serve topped with a dollop of Tahini Cream, if desired, and a sprinkling of chopped cilantro.