5 from 1 vote
Roasted Cauliflower Couscous with Lentils and Mint #vegan #springrecipes #nutfree #soyfree #healthy HolyCowVegan.net
Roasted Cauliflower Couscous with Mint and Lentils
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A light, delicious dish of Roasted Cauliflower Couscous with Lentils and the bright, bold flavor of mint. This recipe requires just a minimum of ingredients, but it's extremely flavorful and easy to make. A vegan, soy-free, nut-free recipe.
Course: Main Course
Cuisine: nut-free, Soy-free, Vegan
Servings: 6 servings
Calories: 268 kcal
Author: Vaishali
  • 1 cup french lentils (brown or green lentils are just as good)
  • 1 cup couscous
  • 1 medium head cauliflower (separate into florets)
  • 2 tsp extra virgin olive oil
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (thinly sliced)
  • 2 tbsp mint, very finely chopped (sub with 2 tsp dry mint)
  • Salt and ground black pepper to taste
  • Mint, parsley or coriander for garnish
  1. Preheat oven to 425 degrees.

  2. Toss the cauliflower with salt, pepper, half the mint, and 1 tsp of extra virgin olive oil. Place in a single layer on a baking sheet. Roast for 30 minutes, checking once halfway and turning the florets over to ensure they roast evenly.

  3. While the cauliflower is roasting, make the lentils and couscous. For the lentils, place the lentils in a saucepan with water to cover by an inch, season with salt and pepper, bring to a boil, cover and cook 20 minutes or until the lentils are tender.

  4. For the couscous, place a wide saucepan or skillet on the stove. Heat the remaining oil in the pan and add the onions and garlic. Saute over medium heat until the onions are translucent but not brown.

  5. Add 2 cups of water (vegetable stock is even better), season with salt and black pepper, add the remaining mint, and bring the water to a boil. Add the couscous, stir it once, and turn off the heat. Place a lid on the saucepan and let the couscous stand at least 10 minutes.

  6. To assemble your dish, add the lentils to the couscous, mix well, and check for seasoning. Stir in the mint, parsley or coriander, if using. At this point, a light drizzle of olive oil adds an even greater wallop of flavor to this dish, but it's optional. 

  7. Serve the lentils and couscous in a platter with the roasted cauliflower florets arranged on top.

Nutrition Facts
Roasted Cauliflower Couscous with Mint and Lentils
Amount Per Serving
Calories 268 Calories from Fat 20
% Daily Value*
Total Fat 2.2g 3%
Potassium 683mg 20%
Total Carbohydrates 48.8g 16%
Dietary Fiber 14.1g 56%
Sugars 3.7g
Protein 14.2g 28%
Calcium 4%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.