Roasted Cauliflower Steaks with Moroccan-Style Chickpeas & Couscous

Roasted Cauliflower Steaks

with Moroccan-Style Chickpeas & Couscous

Group Created with Sketch. 35 min 10 SmartPoints®
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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To elevate a classic bed of fluffy couscous, we’re topping it with harissa-glazed chickpeas and carrots and hearty cauliflower steaks—roasted in a coating of vibrant seasonings like sumac, oregano, and thyme for bold, warming flavor. It’s all finished with a refreshing dollop of creamy Greek yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

Cook the chickpeas & carrots:
4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Finish & serve your dish:
5 Finish & serve your dish:

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on the sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and all but a pinch of the za’atar. Carefully turn to coat and arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel the carrots; halve lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. In a bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper. 

Prepare the remaining ingredients:
Cook the couscous:
3 Cook the couscous:

While the cauliflower continues to roast, in a medium pot, combine the couscous, raisins, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Add 1 teaspoon of olive oil and season with salt and pepper; stir to combine. Cover to keep warm.

4 Cook the chickpeas & carrots:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chickpeas and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and harissa paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 

Cook the chickpeas & carrots:
Finish & serve your dish:
5 Finish & serve your dish:

Add 1 cup of water to the pan (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and smashing the chickpeas with the back of a spoon, 4 to 5 minutes, or until thickened. Turn off the heat. Stir in the chopped olives and lemon purée. Taste, then season with salt and pepper if desired. Serve the cooked couscous topped with the finished chickpeas and carrots and roasted cauliflower. Garnish with the seasoned yogurt and remaining za’atar. Enjoy!