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Moroccan Style Nourish Bowl

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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Moroccan

Equipment

  • baking tray
  • large bowl
  • small bowl/ mason jar

Ingredients
  

  • 1.5 cup Chickpeas
  • 1 cup Cauliflower diced
  • 2 Carrots diced
  • 1 Capsicum diced
  • 1 tbsp Olive oil
  • 1 tsp Tumeric
  • ½ tsp Cumin
  • 1 tsp Smoked paprika
  • ½ cup Wholemeal couscous dry
  • 2 tbsp Raisin
  • 2 cups Kale diced
  • 5 almonds chopped
  • 10 Mint leaves
  • Salt & Pepper

Creamy Harissa Sauce

  • 1 tbsp Harrisa
  • 2 tbsp Tahini
  • 1 juice Lemon
  • 1 clove Garlic
  • 2 tbsp Water

Instructions
 

  • Preheat the oven to (390F) 200C.
  • Combine the chickpeas, cauliflower, carrots, capsicum, olive oil and spices onto a baking tray. Bake for 25 minutes.
  • Combine the couscous and raisin. Rehydrate by pouring boiling water and keep covered as per the packet instructions.
  • Massage the kale with a pinch of salt and a squeeze of lemon juice.
  • Blend the sauce ingredients
  • To build, divide in two bowls the roasted veggies, couscous, and kale. Top with almonds, mint, creamy harissa sauce, and a dash of salt and enjoy!
Keyword bowl, Salad
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