Roasted-Vegetable Couscous Bowl

marthastewart.com

Anniinbc

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 at marthastewart.com

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