Couscous Bowls with Za'atar Chickpeas and Roasted Cauliflower
Ingredients
Za'atar Chickpeas and Roasted Cauliflower
-
1
medium head
cauliflower
-
1
large
red onion
-
14
ounce
chickpeas
-
2
tablespoons
za'atar
-
1
tablespoon
ground sumac
-
1
teaspoon
ground cinnamon
-
1 ½
teaspoons
salt
-
1
cup
vegetable broth
-
2
tablespoons
olive oil
-
4
cups
cooked couscous
-
⅓
cup
sliced green olives
-
¼
cup
chopped dates
Tahini-Parsley Sauce
-
2
cloves
garlic
-
1
cup
flat-leaf parsley
-
½
cup
tahini
-
½
cup
water
-
¼
cup
fresh lemon juice
Toasted Pine Nuts
-
1
tablespoon
unsalted butter
-
¼
cup
pine nuts
Instructions
- Marinate the cauliflower, onion, chickpeas, za'atar, sumac, cinnamon, salt, vegetable broth, and olive oil in a large zipper bag for 3-4 hours or overnight.
- Preheat the oven to 400°F and roast the marinated mixture in a baking pan for 40 minutes, stirring halfway through.
- Toss the cooked couscous with olives and dried fruit and set aside.
- Make the tahini-parsley sauce by blending garlic, parsley, tahini, water, and lemon juice until smooth; season with salt.
- Toast the pine nuts in melted butter over medium heat until browned.
- Serve the couscous topped with roasted vegetables, tahini-parsley sauce, and toasted pine nuts.
Nutrition Facts (estimated)
Servings
5-6
Calories
616
Total fat
29g
Total carbohydrates
75g
Total protein
20g
Sodium
1091mg
Cholesterol
6mg
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