Turkish Chickpea & Cauliflower Bowls

🥘 Ingredients

• Israeli couscous
  1.5 c
• Turkish spice blend
  2 tbsp
• Veggie stock concentrate
  2 unit
• black pepper
• cauliflower florets
  20 oz
• chickpeas
  2 unit
• cilantro
  ½ ounce
• feta cheese
  1 c
• salt
• sour cream
  1/2 c

1. 

   1

   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 cheese (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 black pepper . 4 SERVINGS: Use 4 TBSP feta.

   chickpeas: 2 unit, sour cream: 1/2 c, feta cheese: 1 c, salt, black pepper
2. 

   2

   Toss chickpeas and cauliflower florets on a baking sheet with a large drizzle of olive oil, Turkish spice blend , 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!

   cauliflower florets: 20 oz, Turkish spice blend: 2 tbsp
3. 

   3

   While chickpeas and cauliflower roast, in a small pot, combine Israeli couscous , ¾ cup water, Veggie 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.

   Israeli couscous: 1.5 c, Veggie stock concentrate: 2 unit
4. 

   4

   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.

   cilantro: ½ ounce