Harissa Roasted Chickpea Bowl

This was a vegetarian meal from EveryPlate.  I really enjoyed it.  I am missing the guacamole part because I had eaten it earlier in the week with chips.  The ingredients were very pantry stable so I made it a week or so after the box was delivered.  I think it would be great with some fresh avocado slices.  The roasted carrot was so good I would actually roast more than two carrots.

Ingredients:

2 carrots

1 red onion

cilantro

lemon

couscous

chickpeas

prepared guacamole 

sour cream

harissa powder

vegetable stock concentrate

salt

pepper

olive oil

butter

Directions: Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Drain and rinse chickpeas. Halve and peel onion; cut

half into ½-inch-thick wedges. Finely chop remaining until you have ¼ cup. Zest and quarter lemon.

Toss carrots on one side of a baking sheet with a drizzle of oil, ½ tsp harissa, salt, and pepper. Roast for 5 minutes (we’ll add more to the baking sheet).

Meanwhile, in a medium bowl, toss chickpeas and onion wedges with a large drizzle of oil, 1 tsp harissa, salt, and pepper. In a small bowl, combine guacamole, sour cream, 1 TBSP water, and a squeeze of lemon juice to taste. Season with salt and pepper.

Once carrots have roasted for 5 minutes, remove baking sheet from oven. Spread chickpea mixture on opposite side of sheet. Return to oven and roast until veggies are tender and chickpeas are slightly crispy, 15-20 minutes more.

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Stir in couscous, ¾ cup water, stock concentrate, and a large pinch of salt. Bring to a boil, then immediately cover and remove from heat. Keep covered until ready to serve.

Chop half the cilantro; pick remaining cilantro leaves from stems for garnish. Once everything is done roasting, fluff couscous with a fork and stir in lemon zest and chopped cilantro. Season with salt and pepper. Divide between bowls and top with roasted chickpea mixture and carrots. Top with avocado dressing and cilantro leaves. Drizzle with olive oil and serve with remaining lemon wedges on the side.