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Vegan Couscous Bowl with Za'atar Roasted Vegetables and Tahini Mint Sauce

Orange Almond Couscous Bowl with Roasted Vegetables & Tahini Mint Sauce

Fans of Middle Eastern Cuisine will love this healthy vegan couscous bowl. Fluffy Orange Almond Couscous topped with oven baked Za'atar spiced chickpeas, squash, and cauliflower - served with a creamy Tahini Mint Sauce.

Course main
Cuisine iran, israel, middleeast
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 2 portions
Calories 550 kcal
Author Kiki Johnson


  • 1/2 head cauliflower
  • 1 can chickpeas, drained 540 ml
  • 1 red onion
  • 200 g kabocha or butternut squash 1/4 squash
  • 3 tbsp Za'atar Spice
  • 1 tbsp sumac
  • 1,5 tsp cinnamon
  • 1 tsp cumin
  • 250 ml vegetable broth 1 cup
  • 2 tbsp olive oil
  • 150 ml orange juice 1/2 cup
  • 200 g instant couscous 1 cup
  • 4 tbsp almond flakes
  • 40 g raisins

For the Tahini Mint Sauce

  • 2 cloves garlic
  • 25 g fresh mint
  • 1 lemon
  • 2 tsp honey
  • 100 ml tahini
  • 100 ml water
  • 50 ml soy or nut milk


  1. Break the cauliflower into little florets. Drain chickpeas. Peel the onion and cut it into slices.  Cut squash into cubes. In a large freezer bag, toss vegetables with za'atar, sumac, cinnamon, cumin and 3/4 to 1 tsp of salt as well as the broth and olive oil and let marinate in the fridge for about 4 hours or overnight.

  2. Preheat the oven to 400 Degrees. Transfer the veggie mix including liquid to a baking dish and let bake for 45 minutes, stirring once after 20 minutes.

  3. In the meantime, mix orange juice, 100 ml of water and 1/2 tsp of salt in a small pot and bring the mixture to a boil. Take the pot off the heat and stir in the couscous. Put the lid on the pot and let stand for 10 minutes.

  4. On medium heat, toast the almonds in a pan without fat, until just golden. Peel the garlic, chop the mint coarsely and juice the lemon.

  5. Blend all the ingredients for the Sauce in a food processor until you have a creamy, green sauce. Season with more salt and pepper to taste. 

  6. Fluff up the couscous with a fork, making sure to break up all the chunks that might have formed. Stir the almonds and raisins into the couscous and divide couscous between 2 serving bowls. Top with half of the veggie mix and drizzle with tahini mint sauce.Enjoy!