Spiced Couscous Bowls With Tamarind Sauce

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(8)
"Yesterday's dinner bowls: spiced couscous with roasted potatoes, quinoa and kale salad, roasted chickpeas, tomato and a date and tamarind sauce"
-- @green_evi

Recipe Intro From green_evi

Dinner bowl, easy and strong in nutrients

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Jump to Section
  • Recipe Card

Recipe Card

ingredients

  • For couscous salad:
  • 1/2 cup whole wheat couscous
  • 1 cup water or vegetable broth
  • 1 large potato, cut into small cubes
  • 2 tomatoes, cut into small pieces
  • 1 small red chili pepper, minced
  • 1 clove of garlic, minced
  • 1 lemon, juice + zest
  • 1 tablespoon tomato paste
  • 2 tablespoons spices of your choice (I used cayenne pepper, smoked paprika, turmeric, za’atar, ras el hanout, salt, pepper)
  • For the kale-quinoa salad:
  • 1 cup cooked quinoa
  • Juice of one lime
  • 2 cups fresh kale, finely chopped
  • salt, pepper
  • For the spicy roasted chickpeas:
  • 1 (15-oz.) chickpeas
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon turmeric
  • Salt & pepper
  • For the tamarind sauce:
  • 1/4 cup date paste
  • 1/4 cup tamarind paste
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • pinch of cayenne pepper
  • salt, pepper
  • 2 tomatoes, cut into wedges to serve
  • Handful of chopped cilantro, to serve

Method

  • Step 1

    Rinse, drain, then dry chickpeas. Remove skins for an extra crunchy finish. Mix together chickpeas with 1 teaspoon of oil and the spices. Arrange chickpeas on one side of a baking tray in a single layer.

  • Step 2

    Dice potatoes and place them on the baking tray with the chickpeas. Sprinkle with salt and pepper. Bake chickpeas and potato for 20-25 minutes at 400°F.

  • Step 3

    Meanwhile add couscous, minced chili and garlic, and spices of your choice to a bowl. Pour boiling water or vegetable broth over the couscous and soak for about 5 minutes. Add lemon juice and zest, tomato paste and diced tomatoes and mix well. Once potatoes are done add them to the couscous too.

  • Step 4

    For the quinoa salad mix together cooked quinoa, finely chopped kale and lime juice. Season with salt and pepper.

  • Step 5

    For the tamarind sauce combine date paste, tamarind paste, maple syrup, vinegar, cayenne, salt and pepper. Add a few tablespoons of water if the sauce is too thick.

  • Step 6

    Assemble the bowls. Add each couscous salad, quinoa salad, roasted chickpeas and tomato wedges to a bowl, then top with the tamarind sauce. Sprinkle with fresh cilantro. Enjoy!