Baharat Spiced Couscous Bowl (with mint & dates!)
Toasted pearl couscous, caramelized sweet potatoes, crispy roasted chickpeas, chewy dates, fresh mint and parsley with a lemon za'atar dressing that brings everything together with a bright, herby finish.
Ingredients
- 1 cup toasted pearl couscous
- 1 medium sweet potato
- 1 can chickpeas drained and rinsed
- 7-10 dates pitted
- 5 radishes
- handfull fresh parsley
- handfull fresh mint
Lemon Za'atar Dressing
- 1 zest of 1 lemon
- 1 juice of whole lemon
- 2-3 tbsp olive oil
- 1 tsp za'atar spice blend
Baharat Spice Blend - you only need 1 tbsp for this recipe, but I always make a bulk jar!
- 1 tbsp allspice
- 1 tbsp cinnamon
- 2 ¼ tsp coriander
- 1 ½ tsp black pepper
- ¾ tsp cumin
- ¼ tsp cloves
Instructions
- Preheat oven to 425℉
- Chop sweet potato into small cubes, a little bigger than the size of the chickpeas
- Add sweet potato and chickpeas(drained & rinsed) to a bowl, add a drizzle of olive oil, 1 tbsp of the Barahat Spice Blend, & pinch of salt. Transfer to a baking sheetBake for 25 minutes - or until the sweet potatoes are fully cooked
- Cook the couscous according to the package. Fluff with a form when done and let sit covered until ready to use
- Chop the veggies:Slice the radishes into half moonsChop the herbsChop the dates into small pieces
- Make the Lemon Za'atar dressing:Zest the whole lemon into a large bowl, then squeeze all the juice into the bowl. Add the 2 tbsp of olive oil, 1 tsp za'atar spice blend, and salt and pepper. Taste and adjust. it should be very lemony
- Finish by combining everything in the large bowl.Add the couscous to the bowl, then the roasted sweet potatoes and chickpeas, the herbs, dates, & radishes. Toss to combine and distribute everything.Enjoy!