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Middle Eastern-Style Cauliflower & Couscous
with Zucchini & Tomatoes
35 MIN
2 Servings
From the Test Kitchen
Hearty slices of roasted cauliflower and vegetable-studded couscous are served over a creamy, cooling layer of our Middle Eastern-inspired dressing. It combines tangy labneh cheese, herbaceous za’atar, and nutty tahini (a sesame seed paste beloved for its rich texture and pleasant bitterness).
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NutritionPER SERVING
-
Calories590 Cals (est.)
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fresh
ingredients
Title
- ½ cup Pearl Couscous
- 1 Zucchini
- 1 head Cauliflower
- 2 cloves Garlic
- 1½ oz Feta Cheese
- 1 Tbsp Capers
- ¼ cup Labneh Cheese
- 1 Tbsp Red Wine Vinegar
- 2 Tbsps Tahini
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 4 oz Grape Or Cherry Tomatoes
- 2 Tbsps Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower; cut the head into 1-inch-thick slices, keeping them as intact as possible. Halve the zucchini lengthwise, then crosswise. Place the prepared cauliflower and zucchini on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange cut side down in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted zucchini to a cutting board; cut crosswise into 1/2-inch pieces.
2
Prepare the remaining ingredients:
While the vegetables roast, if necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a bowl. Add the capers, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the almonds.
3
Cook the couscous:
While the tomatoes marinate, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Make the dressing:
While the couscous cooks, in a bowl, combine the tahini, labneh cheese, za’atar, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the roasted zucchini pieces and marinated tomatoes (including any liquid). Stir to combine; season with salt and pepper to taste. Divide the dressing between 2 dishes; spread into an even layer. Top with the finished couscous and roasted cauliflower. Garnish with the chopped almonds, feta cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!
1
Prepare & roast the vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower; cut the head into 1-inch-thick slices, keeping them as intact as possible. Halve the zucchini lengthwise, then crosswise. Place the prepared cauliflower and zucchini on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange cut side down in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted zucchini to a cutting board; cut crosswise into 1/2-inch pieces.
2
Prepare the remaining ingredients:
While the vegetables roast, if necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the tomatoes; place in a bowl. Add the capers, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the almonds.
3
Cook the couscous:
While the tomatoes marinate, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Make the dressing:
While the couscous cooks, in a bowl, combine the tahini, labneh cheese, za’atar, 1 tablespoon of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the roasted zucchini pieces and marinated tomatoes (including any liquid). Stir to combine; season with salt and pepper to taste. Divide the dressing between 2 dishes; spread into an even layer. Top with the finished couscous and roasted cauliflower. Garnish with the chopped almonds, feta cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!
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