Turkish Chickpea and Cauliflower Bowl
Donavan's wife, Kelsey, has always been a fan of Israeli Couscous in salads and one day Donavan switched it up and roasted vegetables with the couscous and she went "bananas" for it!
Looking forward to trying this! Let us know how you like it!
- 16 oz Chickpeas
- ½ C Feta (I like Feta so I use 1 C)
- ¼ - ½ C Sour Cream
- ¾ C Israeli Couscous
- ¾ C Vegetable Stock
- 1 Large head of Cauliflower
- 1 TBSP Turkish Spice Blend (If I make my own, I use paprika, cinnamon, turmeric, garlic powder, cumin, cayenne, black pepper, and sugar)
- 1TBSP Butter
- Olive Oil
- Cilantro for garnish
- Preheat oven to 425 and set rack to top position.
- Drain and rinse Chickpeas. Dry with paper towels
- Break down Cauliflower to small florets.
- Toss chickpeas and cauliflower on baking sheet with a Drizzle of Olive Oil, Turkish spice, and Salt
- Roast until Chickpeas are crispy (They tend to pop so be careful). About 25 minutes.
- In a small pot add Couscous, veggie stock and a pinch of salt
- Bring to a boil, then reduce heat to low and cover for about 8 minutes, until couscous is tender. Keep covered.
- In a small bowl, combine Sour cream, half of the feta, a drizzle of olive oil. Add water until you’re able to drizzle it. (For an added zip, I sometimes add lemon or lime zest) Add pinch of salt and pepper.
- Take cilantro leaves and rough chop
- Add half the chopped leaves, remaining feta, and 1 TBSP Olive Oil. Salt and pepper to taste.
- To plate, add couscous mixture to bowls, add chickpeas and cauliflower on top, drizzle with sauce and garnish with remaining cilantro leaves