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Moroccan Spiced Nourish Bowl👇🏼🤭 Crunchy chickpeas, roasted cauliflower, turmeric couscous, parsley salad, pomegranate and sesame on a bed of creamy tahini. So flavourful and delicious!

If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿

Serves 2

Cauliflower and chickpeas:
1 head of cauliflower, cut into small florets (roughly 3 cups)
420g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
2 tsp ground turmeric
3 tsp ground paprika
3 tsp ground cumin
1/2 tsp ground coriander
2 tsp garlic powder
1/4 tsp cinnamon
Generous pinch of salt and pepper

Tahini:
1/2 cup hulled tahini
Juice from 1 lemon
1 tbsp agave or maple syrup
Pinch of salt and pepper
Water to thin (3-4 tbsp roughly)

Couscous:
1/2 cup dry couscous
3/4 cup boiling water or vegetable stock
1 tsp ground turmeric

Salad:
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 small lemon
2 tsp olive oil
Pinch of salt and pepper

Other:
2 tbsp sesame seeds
1/3 cup fresh pomegranate seeds

Preheat oven to 200°C/390°F. Add the cauliflowers and chickpeas on a baking tray. Add the olive oil and seasonings and toss to coat. Place in the oven and bake for 30-35 minutes.

Add all the tahini ingredients in a small blender jug and blend until creamy, or whisk it together in a bowl. Gradually add water to achieve your desired consistency, depending on the thickness of your tahini you may need more or less water.

Add the couscous, turmeric and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.

For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.

To assemble, add the tahini on the base of the bowl, top with couscous, salad, cauliflower, chickpeas, pomegranate and sesame seeds. Enjoy!

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