Roasted Vegetable Couscous Bowl
Ingredients
- 1 can (14 ounces) chickpeas, rinsed and drained
- 1 head cauliflower (1 ½ pounds), trimmed and cut into quarters
- 8 ounces carrots (about 4), peeled and cut into 1-inch pieces
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
- 1 lemon, halved
- Kosher salt and freshly ground pepper
- 10 ounces couscous
- 4 ounces crumbled feta (1 cup)
- ¼ cup cilantro leaves, roughly chopped
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