Roasted Vegetable Couscous Bowl

Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.

Ingredient :

1 can (14 ounces) chickpeas, rinsed and drained
1 head cauliflower (1 ½ pounds), trimmed and cut into quarters
8 ounces carrots (about 4), peeled and cut into 1-inch pieces
¼ cup extra-virgin olive oil, plus more for drizzling
2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
1 lemon, halved
Kosher salt and freshly ground pepper
10 ounces couscous
4 ounces crumbled feta (1 cup)
¼ cup cilantro leaves, roughly chopped