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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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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!