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Cauliflower & Chickpea North African Chermoula Bake
North African Chermoula Bake with cauliflower & chickpea, prepared as a satisfying dinner.
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- 35 min
- Calories
- 616 kcal
- Protein
- 25.5 g
- Carbohydrates
- 105.2 g
- Fat
- 12 g
- Fiber
- 18.6 g
Ingredients
- 75 g couscous
- 120 g tomato
- 150 g cauliflower
- 130 g chickpeas
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Couscous and tomato quantities are measured as listed; dry grains and flours are weighed dry.
- Blend herbs, lemon, garlic and spices into chermoula. Coat the protein or vegetables and roast at 200°C until done; serve over fluffy couscous.
- Add cauliflower (150 g) and chickpeas (130 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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