ingredients
- 1.5 c couscous
- 26.8 oz chickpeas
- 1 c feta cheese
- (2) veggie stock concentrate
- 2 tbsp turkish spice blend
- 8 tbsp sour cream
- 20 oz cauliflower florets
- ½ oz cilantro, leaves roughly torn
instructions
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adjust rack to top position and preheat oven to 425 degrees. in a small bowl, combine sour cream, 4 tbsp feta, and 1 tbsp olive oil. add water 1 tsp at a time until mixture reaches a drizzling consistency. season with salt and pepper.
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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.
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while chickpeas and cauliflower roast, in a small pot, combine couscous, 1½ 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.
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stir half the cilantro, remaining feta, and 2 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.