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 (a spice mix with ground cumin, ginger, turmeric, cinnamon, coriander, pepper, and more, that’s used in many Moroccan dishes) 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
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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.
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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.