Spiced Cauliflower & Chickpea Couscous

A deeply aromatic dish celebrating the power of Moroccan spices. Use 1.5 cups couscous (Kenz Medium), 1 head cauliflower cut into florets, 1 can drained chickpeas, 1 tsp each cumin, turmeric, coriander, fresh parsley, and lemon juice. Toss cauliflower and chickpeas with spices, roast at 400F for 25 minutes until caramelized, cook couscous and fluff with olive oil, combine with roasted vegetables, finish with fresh parsley and lemon juice. Anti-inflammatory spices paired with nutrient-dense vegetables, high volume of food keeps you satisfied with fewer calories.