Moroccan-Spiced Nourish Bowl

Ingredients

• 1 Cucumber, finely diced
• 1 pinch Salt and pepper
• 1 Small red onion, finely diced
• 2 tbsp Sesame seed
• 1 tsp Ground turmeric
• 3 tsp Ground cumin
• 2 tsp Olive Oil
• 1 pinch Salt and pepper
• 2 tsp Garlic powder
• 2 tsp Ground turmeric
• 0.5 tsp Ground coriander
• 1 Drizzle of olive oil
• 1 Head of cauliflower, cut into small floret
• 0.5 cup Dry couscous
• 1 Juice from 1 lemon
• 0.5 cup Hulled tahini
• 0.75 cup Boiling water or vegetable stock
• 420 g Can chickpeas, drained, rinsed and pat dry
• 1 tbsp Agave or maple syrup
• 1 Medium tomato, finely diced
• 1 Bunch of parsley, finely chopped
• 1 Juice from 1 small lemon
• 1 Water to thin
• 1 Generous pinch of salt and pepper
• 0.333 cup Fresh pomegranate seed
• 3 tsp Ground paprika

Method

1. 0

   Preheat oven to 200°C.

2. 1

   Add the cauliflower and chickpeas on a baking tray.

3. 2

   Add the olive oil and seasonings and toss to coat.

4. 3

   Place in the oven and bake for 30-35 minutes.

5. 4

   Add all the tahini ingredients in a small blender jug and blend until creamy, or whisk it together in a bowl.

6. 5

   Gradually add water to achieve your desired consistency.

7. 6

   Add the couscous, turmeric and boiling water/stock in a bowl, cover for 10 mins and fluff with a fork.

8. 7

   For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.

9. 8

   To assemble, add the tahini on the base of the bowl, top with couscous, salad, cauliflower, chickpeas, pomegranate and sesame seeds.

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