Turmeric Couscous Bowl With Cauliflower, Pomegranate And Mint

• 1 head cauliflower, chopped into florets
• 4 tablespoons extra virgin olive oil
• 1/2 yellow onion, finely diced
• 3 cups chicken or vegetable stock
• 1 1/2 cups couscous
• 2 teaspoons ground turmeric
• 1/8 teaspoon garlic powder
• 3/4 cup golden raisins
• 3/4 cup fresh mint, julienned
• arils of 1 pomegranate
• kosher salt, to taste
• freshly ground black pepper, to taste

1. Preheat oven to 350u0b0 Fahrenheit. On a baking sheet, spread cauliflower florets and toss with 2 tbsp extra virgin olive oil, plus a generous pinch of kosher salt and crack of freshly ground black pepper. Put baking sheet in oven and roast for 25 minutes. Carefully remove from oven to toss cauliflower, then cook for 25 minutes more. Remove from oven and set aside to cool.
2. In a small sauce pan, warm 2 tbsp extra virgin olive oil over medium heat for about 1 minute. Add in diced onion. Saute for 6-7 minutes, stirring occasionally. Add in stock and bring to boil. Stir in turmeric, garlic powder, couscous and kosher salt and pepper to taste. Immediately remove from heat and cover tightly with lid. Let rest for at least 10 minutes, or until the stock is fully absorbed. Fluff couscous with fork. Set aside to cool.
3. In large bowl, toss roasted cauliflower, couscous, golden raisins, mint and pomegranate. Add kosher salt and pepper to taste.

cauliflower, extra virgin olive oil, yellow onion, chicken, couscous, ground turmeric, garlic, golden raisins, fresh mint, pomegranate, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/68491-turmeric-couscous-bowl-with-cauliflower-pomegranate-and-mint (may not work)