Easy Food Recipes and Cooking - Caulifl ower and Chickpeas with Ras El Hanout en Papillote
Serves 4 | 30 minutes or fewer
1 cup couscous
1 pinch salt, optional
2½ tsp. olive oil, divided, plus more for drizzling
2 cups small caulifl ower fl orets
1 small fennel bulb, quartered and thinly sliced (1 cup)
1 small red onion, quartered and thinly sliced (1 cup)
1 cup cooked or canned chickpeas
1 Tbs. ras el hanout
2 tsp. lemon juice
1 clove garlic, minced (1 tsp.)
3 jarred roasted red peppers, drained and cut into 2-inch strips
¾ cup pitted dates, chopped
Lemon wedges, for garnish
Caulifl ower and Chickpeas with Ras El Hanout en Papillote
1. Preheat oven to 400°F. Cut 4 15-inch lengths of parchment paper, and fold each in half. Set aside.
2. Place couscous in bowl, and add salt (if using). Pour 1 cup boiling water over couscous, cover, and let stand 3 minutes. Stir in ½ tsp. oil, and set aside.
3. Toss together caulifl ower, fennel, onion, chickpeas, ras el hanout, lemon juice, garlic, and remaining 2 tsp. oil in bowl.
4. Open folded parchment sheets like a book, and spoon ½ cup couscous to one side of crease. Top each serving with 1 heaping cup caulifl ower mixture. Lay red pepper strips over caulifl ower mixture, and sprinkle with dates. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping
diagonal folds.
5. Transfer packets to large baking sheet, and bake 20 minutes. Cool 2 minutes before serving. Garnish with
lemon wedges.