Tahini Cauliflower Couscous Recipe

The useful part

1
Heat the oven to 425°F. Toss cauliflower and chickpeas with olive oil, cumin, and salt, then roast for 25 to 30 minutes.
2
Bring 2 cups water to a boil, stir in the couscous, cover, and rest for 5 minutes. Fluff with a fork.
3
Whisk the tahini, lemon juice, garlic, parsley, and 1/3 cup water into a pourable sauce.
4
Divide couscous and roasted vegetables into four containers. Pack the tahini sauce separately.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

quinoa or bulgur

plain yogurt with lemon for a vegetarian version

Make the next meal easier

Use extra cauliflower and chickpeas in a pita with greens; thin the tahini sauce for drizzling.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Eat warm or at room temperature. Keep the tahini sauce off the couscous until serving.

For cooling, storing, and reheating details, use the USDA references below.