One-pan veggies get a totally fresh take with summer apricots. The tagine-inspired seasoning includes green olives and preserved lemon, for a touch of sweet and sour.
What You Get
What You’ll Need
Makes 3 servings
Active Time: 20 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Line a sheet tray with parchment or foil.
Trim and cut the cauliflower into wedges about 1-inch thick. Halve and pit the apricots. Slice ½ red onion, reserving the rest for another use. Rinse and drain the chickpeas.
In a large bowl, combine the cauliflower, apricots, red onion, chickpeas, tagine seasoning, and ¼ cup olive oil. Season with salt and turn to coat. Place the cauliflower wedges on the prepared pan, cut-side down, and arrange the apricot mixture around. Roast until the cauliflower is golden and tender, 30 to 35 minutes.
Toward the end of cooking, in a small pot with a lid, bring 1¼ cups water to a boil. Stir in 1 cup couscous, 2 tablespoons olive oil, and ¼ teaspoon salt. Remove from the heat, cover the pan, and let sit until tender, 5 minutes. Fluff with a fork. Pick a handful of parsley leaves and toss the stems. Chop the almonds.
Heap the couscous in bowls and spoon the cauliflower tagine over. Dollop with the yogurt, sprinkle with the toasted almonds, scatter with the parsley, and serve warm.
Contains: milk, wheat, tree nuts.