Roasted Ratatouille with Cauliflower Couscous

Step 1

Pre-heat oven to 425 degrees F.

Step 2

Place the zucchini, bell peppers, eggplant, garlic, salt, pepper, 1 ½ Tablespoons of the olive oil, harissa, coriander in a large bowl and toss to combine. Spread the vegetables on a baking sheet. Place tomatoes with the remaining ½ Tablespoon olive oil in a separate bowl and set aside.

Step 3

Meanwhile make the cauliflower couscous:

Step 4

Pulse cauliflower florets in a food processor until finely chopped (about the size of couscous). Place cauliflower in a large bowl along with the coconut oil, turmeric powder, salt and pepper and toss to coat.

Step 5

Spread onto a baking sheet and place in oven. Roast for 15 minutes, stir and continue to cook for another 10 minutes until light, fluffy and lightly toasted.

Step 6

Roast vegetables for 15 minutes, remove from oven, add halved cherry tomatoes and return to oven for another 15 minutes.

Step 7

Remove from oven and serve vegetables over couscous and sprinkle with chopped parsley.