Food & Cooking Recipes Ingredients Pasta and Grains Roasted-Vegetable Couscous Bowl Be the first to rate & review! By Lindsay Strand Updated on July 16, 2020 Rate PRINT Share Close Photo: Justin Walker Prep Time: 20 mins Total Time: 1 hr Servings: 4 Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together. Ingredients 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 Directions 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. Originally appeared: Martha Stewart Living, October 2018 Rate It PRINT