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Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower
4 from 12 votes

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.

Prep Time
3 hrs
Cook Time
40 mins
Total Time
3 hrs 40 mins
Servings: 5 -6 servings
Calories: 616 kcal
Course: Main Course
Cuisine: Mediterranean, American

Ingredients

For the za'atar chickpeas and roasted cauliflower:
  • 1 medium cauliflower cut into bite-sized florets, head
  • 1 large red onion thinly sliced
  • 14 ounce chickpeas 1 can, , drained and rinsed
  • 2 tablespoons za'atar spice blend
  • 1 tablespoon sumac ground
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoons salt plus more to taste
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 4 cups couscous cooked
  • ⅓ cup green olives sliced
  • ¼ cup dates dried apricots, or golden raisins, chopped
For the tahini-parsley sauce:
  • 2 cloves garlic
  • 1 cup flat-leaf parsley
  • ½ cup tahini
  • ½ cup water
  • ¼ cup lemon juice fresh
For the toasted pine nuts:
  • 1 tablespoon butter unsalted
  • ¼ cup pine nuts

Instructions

Marinate and roast the chickpeas and cauliflower:
    Cup of Yum
  1. 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.
  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.

Nutrition Information

Calories 616kcal (31%) Carbohydrates 75g (25%) Protein 20g (40%) Fat 29g (45%) Saturated Fat 5g (25%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 6mg (2%) Sodium 1091mg (45%) Potassium 982mg (21%) Fiber 14g (56%) Sugar 13g (26%) Vitamin A 1320IU (26%) Vitamin C 81mg (90%) Calcium 177mg (18%) Iron 8mg (44%)

Nutrition Facts

Serving: 5 -6 servings

Amount Per Serving

Calories 616

% Daily Value*

Calories 616kcal 31%
Carbohydrates 75g 25%
Protein 20g 40%
Fat 29g 45%
Saturated Fat 5g 25%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 6mg 2%
Sodium 1091mg 45%
Potassium 982mg 21%
Fiber 14g 56%
Sugar 13g 26%
Vitamin A 1320IU 26%
Vitamin C 81mg 90%
Calcium 177mg 18%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.