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Middle Eastern-Style Cauliflower & Couscous Fill 1 Created with Sketch.

with Zucchini & Tomatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
Prepare & roast the vegetables:
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. 

Prepare the remaining ingredients:
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.

Cook the couscous:
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.

Make the dressing:
4 Make the dressing:

While the couscous cooks, in a bowl, combine the tahinilabneh cheeseza’atar1 tablespoon of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Finish the couscous & serve your dish:
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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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the vegetables:
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.

Prepare the remaining ingredients:
Cook the couscous:
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 tahinilabneh cheeseza’atar1 tablespoon of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the dressing:
Finish the couscous & serve your dish:
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!