Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower
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.
In a large zipper bag, combine the cauliflower, onion, chickpeas, za'atar, sumac, cinnamon, 1 ½ teaspoons salt, vegetable broth and olive oil. Marinate in the fridge for 3-4 hours or overnight.
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:
Meanwhile, toss the cooked couscous with the olive slices and dried fruit. Set aside.
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:
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:
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!