Ingredients
Roasted Veggies and Spice Blend
- 1 small head cauliflower, cut into thin florets (about ½ inch)
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1 (15-oz) can garbanzo beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- Juice and zest of half a lemon
- 3 cloves garlic, minced (or substitute 1 ½ teaspoons garlic powder)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoons smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Herbed Couscous
- 1 cup water or vegetable broth
- 1 cup O Organics couscous
- Pinch of salt
- 1 tablespoon olive oil
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
Lemon Tahini Sauce
- ¼ cup O Organics tahini
- Juice of ½ lemon (about 1 ½ tablespoons)
- 2-3 tablespoons water (warm)
- ¼ teaspoon ground cumin
Instructions
- Preheat the oven: Set your oven to 400° F to prepare for roasting the veggies.
- Prepare veggies and spice blend: Place the cauliflower florets, sliced red bell pepper, sliced red onion, and rinsed garbanzo beans into a large bowl. In a separate small bowl, whisk together olive oil, lemon juice and zest, minced garlic, cumin, coriander, smoked paprika, onion powder, kosher salt, and black pepper. Pour this marinade over the veggies and toss thoroughly until evenly coated.
- Roast vegetables: Spread the coated vegetables evenly across two sheet pans. This spacing ensures they caramelize nicely instead of steaming. Roast in the preheated oven for 30 to 35 minutes until the vegetables are tender and slightly caramelized on the edges.
- Cook couscous: While the veggies roast, bring water or vegetable broth, olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, immediately cover with a lid, and remove from heat. Let it sit undisturbed for about 5 minutes to absorb all the liquid. Fluff the couscous with a fork, then gently fold in the chopped fresh mint and parsley.
- Make lemon tahini sauce: In a small bowl, whisk tahini, lemon juice, warm water, and ground cumin until smooth. Adjust the consistency by adding more warm water in teaspoon increments if needed, so the sauce can be drizzled easily over the dish.
- Assemble bowls: Spoon a generous portion of herbed couscous into serving bowls. Top with the roasted vegetable and chickpea mixture. Add optional garnishes such as thinly sliced cucumbers, cherry tomatoes, olives, or feta cheese if desired. Finish with a drizzle of the lemon tahini sauce and serve warm with toasted pita bread.
Notes
- You can substitute garlic powder if fresh garlic is unavailable.
- To add extra protein, consider including cooked chicken or lamb if not vegan.
- For gluten-free option, substitute couscous with quinoa or rice.
- The roast time can vary slightly depending on oven and vegetable thickness; check for tenderness and caramelization.
- The lemon tahini sauce can be made ahead and kept refrigerated for up to 3 days.
- Feel free to customize the herbs in the couscous to your preference, such as adding cilantro or dill.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
