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Dinner

Roasted Vegetable Couscous Bowl

Toss chickpeas, cauliflower, and carrots with the spicy and salty ras el hanout, roast until browned, and the magic begins. Then add couscous and boiling water to the pan, cover everything with foil, and slide it back into the oven for 10 more minutes. A topping of lemon juice, feta, and cilantro is the perfect finishing touch.

Ingredients :

    1 can (14 ounces) chickpeas, rinsed and drained
    1 head cauliflower (1 ½ pounds), trimmed and cut into quarters
    8 ounces carrots (about 4), peeled and cut into 1-inch pieces
    ¼ cup extra-virgin olive oil, plus more for drizzling
    2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
    1 lemon, halved
    Kosher salt and freshly ground pepper
    10 ounces couscous
    4 ounces crumbled feta (1 cup)
    ¼ cup cilantro leaves, roughly chopped

Direction :

    Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
    Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.