Wash and dry all produce. Preheat oven to 425 degrees. Adjust racks to middle and top positions. Trım, peel, and cut carrots diagonally into ½-inch-thick pieces. Drain, rinse, and pat chickpeas very dry with paper towels. Half, core, and thinly slice bell pepper into strips. On a baking sheet, toss carrots with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. On the other half of a second sheet, toss chickpeas with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4), salt, and pepper. Toss bell pepper on the empty side with a drizzle of oil, salt, and pepper. Roast carrots on the middle rack and the chickpeas and bell pepper on the top rack until veggies are brown and chickpeas are crispy, 18-22 minutes. TIP: Check veggies and chickpeas after 18 mins; if carrots finish while they cook, remove and set aside. Meanwhile, halve, peel, and thinly slice half the onion (save the rest for another use). Quarter the lemon. Finely chop cilantro. In a small bowl, combine onion, juice from two lemon wedges, a pinch of sugar, and salt. Set aside to pickle it. In a separate small bowl, combine
yogurt
,
sour cream
, ¼ tsp
garlic
powder, a squeeze of lemon juice, and as much
harissa
powder as you like. (You'll use the rest of the garlic powder in the next step.) Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Melt 1 TBSP
butter
in a medium pot over medium-high heat. Add
couscous
raw, stirring occasionally until lightly toasted, 2-3 minutes. Add
veggie stock concentrate
, ¾ cup water, remaining
garlic
powder, and a big pinch of salt to the couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep pot covered off heat. Once veggies and chickpeas are done, stir
dried
apricots into the couscous; season with salt and pepper. Divide couscous between bowls. Top with chickpeas, bell peppers, and carrots in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (drained first) as you like. Serve with any remaining lemon wedges on the side.
yogurt: 3 tbsp,
sour cream: 3 tbsp,
garlic,
harissa,
butter,
couscous: 6 oz,
veggie stock concentrate: 1,
garlic,
dried
1Wash and dry all produce. Preheat oven to 425 degrees. Adjust racks to middle and top positions. Trım, peel, and cut carrots diagonally into ½-inch-thick pieces. Drain, rinse, and pat chickpeas very dry with paper towels. Half, core, and thinly slice bell pepper into strips. On a baking sheet, toss carrots with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. On the other half of a second sheet, toss chickpeas with a large drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4), salt, and pepper. Toss bell pepper on the empty side with a drizzle of oil, salt, and pepper. Roast carrots on the middle rack and the chickpeas and bell pepper on the top rack until veggies are brown and chickpeas are crispy, 18-22 minutes. TIP: Check veggies and chickpeas after 18 mins; if carrots finish while they cook, remove and set aside. Meanwhile, halve, peel, and thinly slice half the onion (save the rest for another use). Quarter the lemon. Finely chop cilantro. In a small bowl, combine onion, juice from two lemon wedges, a pinch of sugar, and salt. Set aside to pickle it. In a separate small bowl, combine yogurt , sour cream , ¼ tsp garlic powder, a squeeze of lemon juice, and as much harissa powder as you like. (You'll use the rest of the garlic powder in the next step.) Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous raw, stirring occasionally until lightly toasted, 2-3 minutes. Add veggie stock concentrate , ¾ cup water, remaining garlic powder, and a big pinch of salt to the couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep pot covered off heat. Once veggies and chickpeas are done, stir dried apricots into the couscous; season with salt and pepper. Divide couscous between bowls. Top with chickpeas, bell peppers, and carrots in separate sections. Drizzle with yogurt sauce. Top with cilantro and as much pickled onion (drained first) as you like. Serve with any remaining lemon wedges on the side.yogurt: 3 tbsp, sour cream: 3 tbsp, garlic, harissa, butter, couscous: 6 oz, veggie stock concentrate: 1, garlic, dried