Spiced Cauliflower and Chickpeas with Couscous
with arugula, citrus and avocado salad
Roasting cauliflower gives it a rich, almost sweet flavor. Add spiced chickpeas and serve them over couscous for a complete, satisfying vegetarian meal.
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Ingredients
Roasted Cauliflower and Chickpeas:
- Salt - 1/2 tsp
- Pepper - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/4 tsp
- Cauliflower - 1 head , florets
- Carrots - 1/2 lb , peeled and chopped
- Cilantro, fresh - 2 Tbsp , chopped
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Lemons - 1/2 , juice of
- Yogurt, plain or Greek - 1/4 cup
Couscous (enough for 2 nights):
- Butter - 2 Tbsp
- Stock, vegetable - 3 cups
- Couscous, uncooked - 1 1/2 cups
Arugula with Citrus and Avocados:
- Oranges (use blood oranges if you can find them) - 1 , segmented
- Avocados - 1 , sliced
- Arugula (sub any salad greens) - 4 oz
- Pepitas / pumpkin seeds - 1/4 cup
- Lemons - 1/2 , juice of
- Honey - 2 tsp
- Oil, olive - 3 Tbsp
Prep
- Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
- Cauliflower / Carrots - Prep as directed. (Can be done up to 5 days ahead)
- Couscous - (This makes enough for 2 nights.) Combine butter and stock in a saucepan. Bring to a boil. Stir in couscous and remove from heat. Cover pan and let sit for 5 minutes. Fluff with a fork and season with salt. (Remember to save half the couscous for Wednesday.) (Can be done up to 3 days ahead)
- Cilantro / Oranges / Avocados - Prep as directed.
- Beans - Drain and rinse. Toss in spice mix.
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Make
- Heat oven to 500F / 260C degrees.
- Brush a sheet pan with some cooking oil. Spread cauliflower and carrots on the top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
- While veggies steam, toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and oil.
- Uncover vegetables and toss with cooking oil and some salt and pepper. Return to the oven and continue roasting until vegetables are tender and caramelized, 15 to 20 minutes more, stirring halfway through. Add chickpeas to the pan and return to the oven just until chickpeas are warmed through.
- Reheat couscous (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
- Serve vegetables and chickpeas over couscous. Top with lemon juice, yogurt and cilantro. Toss salad in dressing and enjoy it on the side.
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