Turkish Spiced Chickpea and Cauliflower Bowls with Cilantro Couscous and Creamy Feta Sauce

Roasted chickpeas are a current obsession-they turn delightfully crunchy in the oven, making them perfect for salads, grain bowls or even as a party appetizer. In this recipe, we toss them with a Turkish spice blend for earthy, smoky flavor, then roast until crispy.

They’re paired with cauliflower seasoned with the same spices and served over cilantro-flecked couscous with a drizzle of creamy feta sauce. Prepare to be totally bowled over.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Drain and rinse chickpeas; pat dry. In a bowl, toss chickpeas and cauliflower florets with Turkish spice blend, salt and pepper until coated.
3. Spread chickpea-cauliflower mixture in a single layer on prepared baking sheet. Roast for 20-25 minutes, until chickpeas are crunchy and cauliflower is tender, stirring halfway through.
4. Meanwhile, cook Israeli couscous according to package directions, substituting water with veggie stock concentrate mixed with water for extra flavor. Fluff with a fork.
5. Finely chop cilantro. Stir half of the cilantro into the cooked couscous.
6. In a small bowl, crumble feta cheese and mix with sour cream until smooth. Season with salt and pepper to taste.
7. To serve, divide cilantro couscous between bowls. Top with roasted chickpea-cauliflower mixture. Drizzle with creamy feta sauce and garnish with remaining cilantro.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe uses canned chickpeas. Just drain and rinse them before roasting.

What is Turkish spice blend?

Turkish spice blend typically includes cumin, coriander, paprika and other warm spices. You can find it at specialty stores or make your own.

Can I prepare this dish ahead?

You can roast the chickpeas and cauliflower ahead and reheat them. Prepare the couscous and sauce fresh for best texture.