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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
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 head cauliflower cut into bite-sized florets
- 1 large red onion thinly sliced
- 14 ounce chickpeas 1 can, , drained and rinsed
- 2 tablespoons za'atar
- 1 tablespoon ground sumac
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons salt plus more to taste
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 4 cups cooked couscous
- ⅓ cup sliced green olives
- ¼ cup chopped dates dried apricots, or golden raisins
For the tahini-parsley sauce:
- 2 cloves garlic
- 1 cup flat-leaf parsley
- ½ cup Tahini
- ½ cup water
- ¼ cup fresh lemon juice
For the toasted pine nuts:
- 1 tablespoon unsalted butter
- ¼ cup pine nuts
Instructions
Marinate and roast the chickpeas and cauliflower:
- 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.
Cup of Yum
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.
Nutrition Information
Calories
616kcal
(31%)
Carbohydrates
75g
(25%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
1091mg
(45%)
Potassium
982mg
(28%)
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.