Pearl Couscous With Roasted Cauliflower And Tomatoes

• 1 head Small Of Cauliflower, Washed, Cut Into Bite-Sized Florets
• 1 pint Cherry Or Grape Tomatoes, Halved
• 2 Tablespoons Olive Oil
• Salt And Pepper
• 2-1/4 cups Vegetable Or Chicken Stock
• 1 cube Vegetable Bouillon
• 1/4 teaspoons Crushed Red Pepper Flakes
• 2 cups Pearl Coucous
• 3 whole Green Onions White And Green Parts Chopped
• Fresh Parsley, For Garnish (optional)

1. Preheat oven to 425 F. Line a baking sheet with parchment paper.
2. In a large bowl toss cauliflower and tomatoes with olive oil and season with salt and pepper. Roast for 10-20 minutes, until cauliflower is caramelized a bit.
3. Meanwhile in a saucepan bring stock to a boil then add bullion cube and red pepper flakes and stir to combine. Add couscous, reduce heat to low and simmer for 10-15 minutes or until done to your liking (use the timing on the package as guideline).
4. When done, remove the veggies from the oven and set aside.
5. When couscous is done, mix in the roasted veggies, add green onions and toss. Serve on a platter and top with chopped fresh parsley.

cauliflower, pint cherry, olive oil, salt, vegetable or chicken, vegetable bouillon, ubc, pearl coucous, green onions, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/pearl-couscous-with-roasted-cauliflower-and-tomatoes/ (may not work)