Za’atar Vegetable and Couscous Bowls
with chickpeas / herb yogurt sauce
Thanks to couscous made earlier in the week, these grain bowls come together quickly. Just allow yourself enough time to roast the vegetables until they are tender and golden before adding them to the bowls.
Ingredients
- Carrots - 1 lb , sliced
- Cauliflower - 1 lb , florets
- Mushrooms, any button - 8 oz , halved
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Oil, olive - 1 Tbsp
- Za'atar - 1 1/2 tsp
- Salt - 1/2 tsp
- Couscous, cooked (leftover from Monday) - 2 1/2 cups
- Parsley, curly-leaf - 1 Tbsp , chopped
- Yogurt, Greek or plain - 1/2 cup
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
Prep
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Make sauce - Double if making Wednesday’s meal. Chop parsley. Combine parsley with yogurt, lemon juice, and mustard. Season with some salt. (Can be done up to 5 days ahead)
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Carrots / Cauliflower - Prep as directed and combine. (Can be done up to 5 days ahead)
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Mushrooms - Slice mushrooms. (If using small mushrooms, there’s no need to slice them in half before cooking). (Can be done up to 2 days ahead)
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Beans - Drain and rinse.
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Make
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Heat oven to 400F / 204C.
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Toss carrots, cauliflower, and mushrooms with olive oil, za’atar, and salt. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until vegetables are tender, 35 to 40 minutes.
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When vegetables have about 10 minutes left to roast, add beans and toss everything to combine. Return pan to oven.
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Heat leftover couscous in the microwave. Add a splash of stock or water (not in ingredients list) if it seems dry.
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Serve vegetables over couscous with sauce on top. Enjoy!
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