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Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower

Couscous Bowls with Za'atar Chickpeas and Roasted Cauliflower Recipe

5 from 1 reviews

Couscous, chickpeas, and cauliflower seasoned with Middle Eastern spices then topped with tahini-parsley sauce and buttery pine nuts. The perfect meal for when you need a change of pace! Adapted from Bon Appetit.

Scale

Ingredients

For the za’atar chickpeas and roasted cauliflower:

  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 large red onion, thinly sliced
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons za’atar
  • 1 tablespoon ground sumac
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 4 cups cooked couscous
  • 1/3 cup sliced green olives
  • 1/4 cup chopped dates, dried apricots, or golden raisins

For the tahini-parsley sauce:

  • 2 cloves garlic
  • 1 cup flat-leaf parsley
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup fresh lemon juice

For the toasted pine nuts:

  • 1 tablespoon unsalted butter
  • 1/4 cup pine nuts

Instructions

Marinate and roast the chickpeas and cauliflower:

  1. In a large zipper bag, combine the cauliflower, onion, chickpeas, za’atar, sumac, cinnamon, 1 1/2 teaspoons salt, vegetable broth and olive oil. Marinate in the fridge for 3-4 hours or overnight.
  2. When ready to cook, preheat the oven to 400°F. Pour the contents of the bag into a large baking pan and roast for 40 minutes, stirring once halfway through.

Make the tahini-parsley sauce:

  1. Meanwhile, toss the cooked couscous with the olive slices and dried fruit. Set aside.
  2. To the bowl of a food processor fitted with the S-blade, add the garlic, parsley, tahini, water and lemon juice. Process until smooth, then season to taste with salt. Set aside.

Toast the pine nuts:

  1. Add the butter in a small pan over medium heat and heat until melted. Add the pine nuts and cook, stirring constantly, until starting to brown, 3-4 minutes. Transfer to a small bowl.

To serve:

  1. Divide the couscous among serving bowls and then top with the roasted vegetables, a drizzle of the tahini-parsley sauce, and a spoonful of the pine nuts.

Notes

Prep time includes the hands-off time spent marinating the vegetables.