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Delish Knowledge

Vegan Muhammara Bowls

A bowl filled with couscous, roasted chickpeas, cauliflower, sliced cucumbers, and a chunky tomato-based sauce. Garnished with fresh chopped herbs and a hint of muhammara, the vibrant dish sits on a gray surface with a cloth napkin beside it.
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Vegan Muhammara bowls with roasted vegetables, crispy chickpeas, couscous and fresh herbs. A satisfying and healthy plant-based meal.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes

Equipment

Ingredients 

  • 1 head cauliflower, chopped into florets
  • 1 each red bell pepper, sliced into strips
  • 1/2 teaspoon salt, divided
  • 2 cups water or vegetable broth1
  • 5 teaspoons olive oil , divided
  • 2 cups couscous
  • 1/4 teaspoon black pepper
  • 1 can chickpeas, drained and rinsed
  • 1/4 teaspoon each: cumin and paprika
  • 1/8 teaspoon red pepper flakes
  • 1 cup thinly sliced persian cucumbers
  • 1.5 cups muhammara
  • 1/4 cup finely chopped parsley

Instructions

Roast the Vegetables

  • Preheat oven to 400 degrees F.
  • Toss the cauliflower and red pepper peppers with three teaspoons of the olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Place in the oven and cook until tender, turning halfway through, about 35 to 40 minutes.

Make the couscous

  • Bring 2 cups of water or broth to a boil in a medium saucepan, adding a pinch of salt and optionally a tablespoon for additional flavor, if desired. Stir in the couscous, then cover the pot and remove from heat. Let stand covered, 10 minutes, or until all the liquid is absorbed, then fluff it with a fork and set aside.

Make the chickpeas

  • Toss the chickpeas with the remaining olive oil, cumin, paprika and red pepper flakes.
  • Heat a small skillet over medium heat. Add the chickpeas and cook until crispy and toasted, about 5 minutes.

Assemble!

  • Divide the couscous, roasted vegetables, cucumbers and chickpeas among 4 bowls and top with the muhammara and parsley. I usually do a drizzle of olive oil and black pepper before serving.

Notes

  1. If you use water instead of vegetable broth, then I recommend adding a little salt to the water for flavor. For richer flavor, I like to add in a tablespoon of olive oil to the couscous. 

Nutrition

Serving: 1servingCalories: 572kcalCarbohydrates: 90gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 696mgPotassium: 847mgFiber: 14gSugar: 4gVitamin A: 398IUVitamin C: 75mgCalcium: 98mgIron: 4mg
Course: dinner, lunch, main
Cuisine: American, Mediterranean-Inspired
Author: Alexandra Caspero