Miso-Tahini Couscous Bowl
with roasted chickpeas / carrots and cauliflower
These flavorful, colorful salad bowls make a great DIY meal. Just set out all the components and let everyone assemble their own.
Smarts: All of the components make great leftovers, so don't hesitate to make extras and use them in meals for the next few days.
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
- Carrots - 12 oz, chopped
- Cauliflower - 1 head, chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, olive - 2 Tbsp
- Za'atar - 1 Tbsp + 2 tsp
- Oil, cooking - 1 Tbsp
- Green onions - 2 stalks, chopped, green and white parts separate
- Cooked couscous (ingredients listed separately) - ~1 1/2 cups
- Baby arugula - 5 oz (sub any salad greens)
- Sunflower seeds - 1/3 cup (sub pepitas / pumpkin seeds)
- Garlic - 1 clove
- Yogurt, plain or Greek - 1/2 cup
- Miso - 1 Tbsp
- Tahini - 1 Tbsp
- Lemon juice - 1 Tbsp
- Water - 1 Tbsp, plus more as needed
Make couscous - (Skip if made ahead for Tuesday; if prepping right before cooking, get oven heating first.) Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, yogurt, miso, tahini, lemon juice, and water. Blend with an immersion blender until smooth. If needed, continue adding water until sauce is smooth and pourable. (Can be done up to 5 days ahead)
Beans - Drain and rinse.
Green onions - Chop, keeping green and white parts separate.
Heat oven to 425F / 218C.
Toss carrots and cauliflower with olive oil, first part of Za’atar and some salt and pepper. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until vegetables are very tender, 20 to 25 minutes.
When vegetables are nearly finished cooking, toss beans with cooking oil, second portion of Za’atar, white parts of green onions, and some salt.
Spread beans over top of vegetables and continue roasting everything together until beans are warm, ~5 minutes more.
If couscous was made ahead, reheat in the microwave.
Assemble bowls with a bed of couscous and arugula. Top with roasted vegetables, green parts of green onions, and sunflower seeds. Finish bowls with a drizzle of sauce. Enjoy!
This was a fine meal, but found the sauce too heavy on the miso and overall not as fantastic a bowl combination as other CS bowls have been in the past.0 Helpful
I didn't use miso in the sauce because I didn't feel like buying it. Added 2 tbsp tahini instead and it turned out well!0 Helpful
The sauce in this one was really good, I don't have an immersion blender so it was a tad chunky. If I had actually been doing the weekend prep, it would have come together really quickly.0 Helpful
This was fun because it came together quickly but felt like a fancy rice bowl from an overpriced city lunch spot. We were very flexible with the recipe (added some butternut squash and beets that were on hand, used CSA brussels instead of cauli). And I love za'atar. The raw garlic in the dressing turned out to be too much for me but I'd make it again with a different dressing.0 Helpful
I used quinoa instead of cous cous in this, and it turned out great. Love the combination of flavors and colors!0 Helpful
Turned out well.Raw garlic was put a little too much bite in the sauce for my youngest, so just added som yogurt to his and he was fine. Forgot the cauliflower was for this recipe and ate a bunch of it for lunch! So had to add a sweet potato to add to the roasted veggies. Turned out to be a tasty addition.0 Helpful