Turkish Chickpea & Cauliflower Bowls

Name: Turkish Chickpea & Cauliflower Bowls with Cilantro Couscous & Creamy Feta Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 1/2 cup Feta Cheese; 1 Chickpeas; 4 tbsp Sour Cream; 10 oz Cauliflower; 1 tbsp Turkish Spice Blend; 1/4 oz Cilantro; 3/4 cup Israeli Couscous; tsp Salt, tsp; tsp Black Pepper, tsp

with Cilantro Couscous & Creamy Feta Sauce

By Recipe0 System

Roasted chickpeas are one of our chefs’ current obsessions—in the oven, they turn delightfully crunchy, making them a perfect topping for salads, grain bowls, and even on their own as a party appetizer. Here, we toss them with a Turkish spice blend for earthy, smoky flavor, then roast until crispy. They’re paired with cauliflower seasoned with more of the same spices and served over cilantro-flecked couscous with a drizzle of creamy feta sauce. Prepare to be totally bowled over.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/2 cup Feta Cheese
1 Chickpeas
4 tbsp Sour Cream
10 oz Cauliflower
1 tbsp Turkish Spice Blend
1/4 oz Cilantro
3/4 cup Israeli Couscous
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

Drain and rinse chickpeas; pat very dry with paper towels.

In a small bowl, combine sour cream, 2 TBSP feta (you’ll use the rest later), and 1 TBSP olive oil. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

4 SERVINGS: Use 4 TBSP feta.
2

Toss chickpeas and cauliflower on a baking sheet with a large drizzle of olive oil, Turkish Spice, and a couple big pinches of salt.

Roast on top rack until chickpeas are crispy and cauliflower is tender, 20-25 minutes.

TIP: It’s natural for chickpeas to pop a bit while roasting!
3

While chickpeas and cauliflower roast, in a small pot, combine couscous, ¾ cup water, stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat.

4 SERVINGS: Use 1½ cups water.
4

Pick cilantro leaves from stems; roughly tear leaves. Stir half the cilantro, remaining feta, and 1 TBSP butter into cooked couscous. Season with salt and pepper.

Divide couscous between shallow bowls. Top with chickpeas and cauliflower. Drizzle with feta sauce. Garnish with remaining cilantro and serve.

4 SERVINGS: Use 2 TBSP butter.

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