Cauliflower Couscous Bowl with Tahini Drizzle
Ingredients
Bowl
- 2 cups cauliflower florets
- 1 zucchini chopped
- 15 oz chickpeas drained
- 1 yellow bell pepper seeded and chopped
- 2 garlic cloves minced
- 2 cups baby spinach
- 1/4 cup couscous dry
- 1/2 cup water
- 1 tsp olive oil extra virgin
- 6 cherry tomatoes halved
- 1 tbsp turmeric
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- salt and pepper to taste
Tahini drizzle
- 3 tbsp tahini
- 1 lemon juiced
- 1 pinch crushed red pepper
- 1/2 tsp garlic powder
- 1/4 cup water
- salt and pepper to taste
Preparation
Heat pan on medium and add oil and garlic, cook for 3 minutes until garlic is fragrant.
Add cauliflower, turmeric, coriander, smoked paprika and cumin and cook for 5 minutes stirring often so that the spices do not burn.
Add bell peppers and cook for 2-3 minutes.
Add water, salt, chickpeas and couscous and cover the pan, let boil for 2 minutes and turn off the heat to finish steaming the couscous. Add baby spinach to the top, cover again and let sit covered for 5 minutes.
Lastly, add the cherry tomatoes without cooking more, fluffing and folding in gently with a fork. Spinach will have wilted and all water will have been absorbed by couscous. Top with crushed red and black pepper.
To make the tahini drizzle, mix the ingredients in a small bowl and whisk.
