Crunchy moroccan cauliflower and chickpea grain bowl

Name: Crunchy moroccan cauliflower and chickpea grain bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan, African
Ingredients: 1 head of cauliflower, cut into small florets (roughly 3 cups); 420g can chickpeas, drained, rinsed and pat dry; Drizzle of olive oil to coat it all 2 tsp ground turmeric; 3 tsp ground paprika; 3 tsp ground cumin; 1/2 tsp ground coriander; 2 tsp garlic powder; Generous pinch of salt and pepper; 1/2 cup hulled tahini; Juice from 1 lemon (3-4 tbsp); 1 tosp agave or maple syrup; Pinch of salt and pepper; Water to thin (3-4 tbsp roughly); 1/2 cup dry couscous; 3/4 cup boiling water or vegetable stock; 1 tsp ground turmeric; 2tbsp sesame seeds; 1 small red onion, finely diced; 1 bunch of parsley, finely chopped (roughly 2-3 cups chopped); 1 cucumber, finely diced; 1 medium tomato, finely diced; Juice from 1 small lemon 2 tsp olive oil; Pinch of salt and pepper

5 steps

Prep:15minCook:35min

Updated at: Wed, 06 Nov 2024 21:17:00 GMT

Nutrition balance score

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Instructions

Step 1

Preheat oven to 200°C/390°F. Add the cauliflowers and chickpeas on a baking, tray. Add/the olive oil and seasonings flower, and toss to coat. Place in the oven and bake for 30-35 minutes

Step 2

Add all the tahini ingredients in a small blender jug and blend until creamy, or whisk it together in a bowl. Gradually add water to achieve your desired consistency, depending on the thickness of your tahini you may need more or less water.

Step 3

Add the couscous, turmeric and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.

Step 4

For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.

Step 5

To assemble, add the tahini on the base of the bowl, top with couscous, salad, cauliflower, chickpeas, pomegranate and sesame seeds.