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Spiced Cauliflower and Chickpeas with Couscous
with arugula, citrus and avocado salad

Active: 35 min Total: 45 min
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

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. Spice mix - Combine salt, pepper, paprika, coriander and chili powder. (Can be done up to 5 days ahead)
  2. Cauliflower / Carrots - Prep as directed. (Can be done up to 5 days ahead)
  3. 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)
  4. Cilantro / Oranges / Avocados - Prep as directed.
  5. Beans - Drain and rinse. Toss in spice mix.

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Make

  1. Heat oven to 500F / 260C degrees.
  2. 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.)
  3. While veggies steam, toss arugula with oranges, avocados and pepitas. Whisk together lemon juice (just the portion for the salad), honey and oil.
  4. 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.
  5. Reheat couscous (remember to reserve half for Wednesday) briefly in the microwave. If it seems dry, fold in a splash of stock or water.
  6. Serve vegetables and chickpeas over couscous. Top with lemon juice, yogurt and cilantro. Toss salad in dressing and enjoy it on the side.

Nutrition Facts

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Reviews

Ratings

Original (164)
Gluten-free (18)
Paleo (25)
Vegetarian (24)

68 reviews

alright.

By: Laura
Posted: Jan 16, 2019
Diet: Gluten-free
0 Helpful

Easy prep veggies roasted delish😋

By: Margo
Posted: Feb 26, 2017
Diet: Paleo
0 Helpful

I thought we were really going to dislike this as my husband doesn't care for cauliflower or shrimp, but we doubled the spices and added cayenne, and he loved it! That salad was great -- doesn't even need dressing if the avocados are creamy enough. Omitted honey.

By: Sundi
Posted: Jan 15, 2017
Diet: Paleo
0 Helpful

My greens went bad so I skipped the salad but the rest of it was just okay. I thought it would be better with some sort of sauce. I served it with steamed broccoli since the salad was a no-go.

By: Jess
Posted: Nov 14, 2016
Diet: Gluten-free
0 Helpful

Incredibly easy entree if you buy ready to cook shrimp. I have made it with quinoa and brown rice, not yet with couscous, and I skip the salad.

By: Danica
Posted: Jun 03, 2016
Diet: Original
0 Helpful

Liked it a lot but would have liked to add the spice mixture to the couscous as that part came out a bit bland - especially compared to popping shrimp. Easy to make though for a real beginner

By: Matthew
Posted: Apr 06, 2016
Diet: Original
0 Helpful