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Roasted Carrot Couscous Bowls with Lemon Parsley Tahini Sauce

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 550
A vibrant and nutritious bowl combining roasted carrots, chickpeas, fluffy couscous, and a zesty tahini dressing, perfect for a wholesome lunch or dinner.

Ingredients

Dried Couscous

  • 1.5 cups dried couscous

Vegetables and Canned Goods

  • 6 cups diced carrots
  • 2 15 oz cans chickpeas, drained and rinsed

Olive Oil and Spices

  • 1.5 tablespoons olive oil (or oil of choice)
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Tahini Dressing

  • 0.5 cup extra virgin olive oil
  • 0.25 cup tahini
  • 1 cup parsley leaves (loosely packed)
  • 1 large lemon (juice and zest)
  • 1-3 cloves garlic
  • 1.5 teaspoons pure maple syrup or honey
  • 1 teaspoon dijon mustard
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Instructions 

  • Preheat oven to 425°F (220°C). Toss carrots and chickpeas with olive oil, paprika, garlic, salt, and pepper. Roast for 30-40 minutes until tender and crispy.
  • Cook couscous: bring 1.5 cups water to a boil, remove from heat, add couscous, cover, and let sit for 5 minutes. Fluff with a fork.
  • Prepare dressing: blend tahini, olive oil, parsley, lemon juice and zest, garlic, maple syrup, mustard, salt, and pepper until smooth.
  • Assemble bowls: divide couscous into containers, top with roasted carrots and chickpeas, drizzle with dressing, and garnish with pistachios and parsley if desired.

Notes

Store leftovers in airtight containers for up to 3 days. For extra flavor, add a squeeze of lemon before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Healthy, Vegan, Vegetarian