Spiced Chickpea & Couscous Bowls

Toss chickpeas on a baking sheet with a large drizzle of oil, Turkish Spice Blend, salt, and pepper. Place garlic foil packet on same sheet. Toss carrots and onion on a separate sheet with a large drizzle of olive oil, paprika, salt, and pepper.

Roast chickpeas and garlic foil packet on top rack and veggies on bottom rack until chickpeas are crispy, garlic is softened, and veggies are tender, 20-25 minutes. (It’s natural for chickpeas to pop a bit while roasting! They may finish first—if so, carefully remove from sheet and continue roasting garlic and veggies.)Transfer roasted garlic to a cutting board.

Meanwhile, zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Finely chop remaining garlic clove (remaining two cloves for 4). In a small bowl, combine sour cream, a squeeze of lemon juice, and as much lemon zest and chopped garlic as you like. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous; cook, stirring, until toasted, 1 minute. Stir in ¾ cup water (1½ cups for 4), 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. Drain any excess liquid if necessary. Keep covered off heat.