Spiced chickpea and couscous bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel, drain, peel chickpeas, pat dry.

Step 2

Preheat oven to 425. Peel and cut onion into 1/2 inch thick wedges and carrots into 1-2 inch slices.

Step 3

Toss chickpeas and onion on baking sheet with olive oil and Turkish spice blend. Roast 20-25 mins.

Step 4

In small bowl mix sour cream with lemon juice, garlic and small amount of water until drizzly.

Step 5

Melt 2 tbsp of butter in a pot and add couscous toasting over med-high. Stir in 1 ½ cups water and stock concentrate. Bring to a boil, then cover and reduce to low. Cook until tender 6-8 mins. Keep covered off heat until the rest is ready.

Step 6

Dish couscous, chickpeas, and veggies between bowls and drizzle with sour cream. Top with feta cheese and cilantro.