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Gallery Roasted-Vegetable Couscous Bowl Credit: Justin Walker Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 can (14 ounces) chickpeas, rinsed and drained 1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters 8 ounces carrots (about 4), peeled and cut into 1-inch pieces 1/4 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) 1/4 cup cilantro leaves, roughly chopped
Gallery Roasted-Vegetable Couscous Bowl Credit: Justin Walker
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Gallery
Roasted-Vegetable Couscous Bowl Credit: Justin Walker
Roasted-Vegetable Couscous Bowl
Credit: Justin Walker
Roasted-Vegetable Couscous Bowl
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 4
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 can (14 ounces) chickpeas, rinsed and drained 1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters 8 ounces carrots (about 4), peeled and cut into 1-inch pieces 1/4 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) 1/4 cup cilantro leaves, roughly chopped
Directions
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.
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All Reviews for Roasted-Vegetable Couscous Bowl
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All Reviews for Roasted-Vegetable Couscous Bowl
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
