Turkish Chickpea & Cauliflower Bowls

Name: Turkish Chickpea & Cauliflower Bowls with Cilantro Couscous & Creamy Feta Sauce
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: 13.4 ounce Chickpeas; ½ cup Feta Cheese; 1 unit Veggie Stock Concentrate; 1 tablespoon Turkish Spice Blend; 4 tablespoon Sour Cream; ¾ cup Israeli Couscous; 10 ounce Cauliflower Florets; ¼ ounce Cilantro; Salt; Pepper; 5 teaspoon Olive Oil; 1 tablespoon Butter

with Cilantro Couscous & Creamy Feta Sauce

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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.

Tags:

Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

13.4 ounce

Chickpeas

½ cup

Feta Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Turkish Spice Blend

4 tablespoon

Sour Cream

(Contains: Milk)

¾ cup

Israeli Couscous

(Contains: Wheat)

10 ounce

Cauliflower Florets

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate88 g

Sugar10 g

Dietary Fiber9 g

Protein24 g

Cholesterol60 mg

Sodium1040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Small Bowl

•Strainer

•Baking Sheet

•Small pot

Instructions

PDF

• 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.

• 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!

• 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.

• 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.