Cauliflower and Lemon Couscous


This is a great, easy, light meal and serves about two, generously.

Pre-heat oven to 425F.

1 head of cauliflower, cut into small florets/chunks
juice from 1 lemon
2 tbsp oil
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
2 tbsp fresh thyme
salt and pepper

Toss together well, till the cauli is well coated. Spread out into a single layer on a heavy, foiled-lined cookie sheet and bake for about 30 mins, or until tender.

Bring to the boil, in a small pot

1.25 c of water
1 tsp fake chicken stock


1 c pearl couscous

Bring back to the boil, covered, then reduce heat to a simmer and cook about 10 mins until all the liquid is absorbed.

Toss everything together and serve with some Gardein Chicken Tenders.

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