The Roasted Cauliflower Couscous Bowl is your go-to for quick, wholesome comfort in a bowl. Packed with golden, caramelized cauliflower, fluffy couscous, creamy feta, and bright lemon tahini dressing, this recipe celebrates fresh flavor with every bite. Whether you’re meal prepping or plating it for dinner tonight, it delivers bold satisfaction without fuss.
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Overview of Recipe Content
Why You’ll Crave This Roasted Cauliflower Couscous Bowl
This vibrant bowl is a weeknight hero. This dish is both light and hearty, deliciously satisfying while being wonderfully simple — and it’s ready to enjoy in just 35 minutes. The mix of creamy, crunchy, and citrusy textures gives it balance and flair—whether served warm or chilled.
What It Tastes Like
Picture the warm, savory scent of roasted cauliflower blended with soft, fluffy couscous, complemented by tangy feta and a fresh kick from crisp herbs. The tahini lemon drizzle brings it all to life with tang and creaminess that doesn’t overpower—just enough zing to keep you coming back for another forkful.
Ingredients You’ll Need
Here’s a quick look at everything that goes into this Roasted Cauliflower Couscous Bowl:
| Ingredient | Quantity |
|---|---|
| Small head of cauliflower | 1, cut into florets |
| Olive oil | 2 tbsp |
| Salt & black pepper | To taste |
| Couscous | 1 cup |
| Vegetable broth or water | 1¼ cups |
| Feta cheese | ½ cup, crumbled |
| Fresh parsley | ¼ cup, chopped |
| Toasted pine nuts (optional) | 2 tbsp |
For the Lemon Tahini Dressing:
| Ingredient | Quantity |
|---|---|
| Tahini | 3 tbsp |
| Lemon juice | 2 tbsp |
| Garlic | 1 clove, minced |
| Water | 2–3 tbsp (to thin) |
| Salt & black pepper | To taste |
Tools to Have on Hand
- Large baking sheet
- Medium saucepan with lid
- Mixing bowls
- Whisk or small blender
- Fork (for fluffing couscous)
- Knife and cutting board
Keeping it simple doesn’t mean skimping on essentials—these tools keep the prep smooth and stress-free.
Ingredient Swaps & Additions
Don’t be afraid to riff on this Roasted Cauliflower Couscous Bowl! Here are some ideas to customize it:
| Want to Replace… | Try This Instead |
|---|---|
| Feta cheese | Goat cheese or vegan feta |
| Couscous | Quinoa, bulgur, or pearl couscous |
| Pine nuts | Toasted almonds or sunflower seeds |
| Parsley | Fresh mint or cilantro |
| Cauliflower | Roasted broccoli or sweet potatoes |
Feel free to add chickpeas or lentils for extra protein, or top with avocado slices for richness.
How to Make a Roasted Cauliflower Couscous Bowl
Step 1: Roast the Cauliflower
Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper. Spread them out evenly on a baking sheet—don’t overcrowd. Roast for 20–25 minutes, flipping halfway, until edges are browned and crisp.
Step 2: Prepare the Couscous
In a medium-sized pot, heat the vegetable broth (or water) until it reaches a rolling boil. Remove from the burner, add the couscous, and cover to let it steam. Allow it to sit covered for about 5 minutes to steam, then use a fork to fluff it up gently. You’ll end up with soft, separate grains ready to soak up flavor.
Step 3: Whisk the Lemon Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 2 tablespoons of water. Add more water if needed to reach a smooth, pourable consistency. Season with salt and pepper.
Step 4: Assemble Your Bowls
Layer each bowl with couscous, roasted cauliflower, crumbled feta, chopped parsley, and pine nuts if using. Finish with a generous drizzle of lemon tahini dressing.
That’s it! Beautiful, nourishing bowls in under 40 minutes.
What to Serve with This Bowl
This Roasted Cauliflower Couscous Bowl is satisfying on its own, but pairs well with:
- Fresh pita or naan for scooping up every bite
- A side of marinated olives for contrast
- A chilled cucumber-yogurt salad for cool balance
- Hummus and crudités for a vibrant spread
It also works beautifully as a base—just add a protein like grilled chicken or falafel if you want more.
Tips to Make It Shine
- Don’t crowd the pan when roasting cauliflower. Spread florets in a single layer to get those golden, crisp edges.
- Let the couscous steam undisturbed. Resist peeking before the 5-minute mark to keep it fluffy.
- Balance the dressing by tasting as you go. If it’s too thick, add water; too sharp, a touch of maple syrup can mellow it out.
- Use good-quality feta—it makes a difference. Look for one that’s creamy and tangy, not overly salty.
- Meal prep tip: Keep components separate until ready to eat for the best texture.
Storing Leftovers
| Component | Storage Method | Lasts For |
|---|---|---|
| Roasted Cauliflower | Airtight container, fridge | 3–4 days |
| Couscous | Airtight container, fridge | 4 days |
| Dressing | Jar with lid, fridge | 5–6 days |
| Assembled Bowls | Container, fridge | 3 days |
Reheat cauliflower separately in a toaster oven or skillet for best texture. Couscous can be enjoyed warm or cold.
Good to Know
This Roasted Cauliflower Couscous Bowl is:
- Vegetarian and easily vegan (just skip or swap the feta)
- Perfect for lunch meal prep
- Ready in 35 minutes
- Balanced with protein, fiber, and healthy fats
- Customizable for picky eaters or adventurous ones alike
It’s also a great dish to bring to potlucks or picnics—just pack the dressing separately!
Frequently Asked Questions
Can I make this gluten-free?
Yes! Swap the couscous with cooked quinoa or millet for a gluten-free alternative.
What if I don’t like tahini?
Consider using a dressing made with yogurt, lemon, and garlic, or simply dress your dish with olive oil and a splash of lemon juice.
Can I roast the cauliflower ahead of time?
Absolutely. It keeps well and can be reheated or served cold.
Is it okay to freeze this dish?
The couscous and roasted cauliflower can be frozen separately, but fresh is best for the feta and dressing.
What’s a good protein add-in?
Chickpeas, lentils, grilled tofu, or leftover grilled chicken all work beautifully here.
Conclusion
This Roasted Cauliflower Couscous Bowl with Feta & Lemon Tahini is everything a weeknight dinner should be: quick, satisfying, and bursting with fresh flavor. It checks all the boxes—ease, nutrition, and taste—with ingredients you likely already have.
If you love wholesome, veggie-packed bowls like this, you’ll also want to explore:
- This Chickpea & Cucumber Couscous Bowl—a crisp, refreshing combo with lemon tahini drizzle that echoes today’s bowl with a cooler twist.
- A vibrant Lemon Feta Roasted Vegetable Couscous Platter for when you want to serve a crowd or enjoy a colorful mezze-inspired spread.
- And this Easy Burrata Pesto Orzo Salad—it’s creamy, herby, and perfect for those who love switching couscous with pasta while keeping it fresh and filling.
There’s something magical about a warm grain bowl. And this one? It’s about to be on repeat.eat.
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Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 11g |
| Carbohydrates | 32g |
| Fiber | 5g |
| Fat | 22g |
| Saturated Fat | 5g |
| Sodium | 410mg |
| Sugar | 2g |
Roasted Cauliflower Couscous Bowl with Feta & Lemon Tahini
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Cauliflower Couscous Bowl with Feta & Lemon Tahini is a warm, satisfying bowl full of bold Mediterranean flavor. Golden roasted cauliflower meets fluffy couscous, creamy feta, and a zesty tahini lemon dressing in a dish that’s fresh, filling, and perfect for meal prep or easy dinners.
Ingredients
- For the Bowl:
1 small head cauliflower, cut into florets
2 tbsp olive oil
Salt and black pepper, to taste
1 cup couscous
1¼ cups vegetable broth or water
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp toasted pine nuts (optional)
- For the Lemon Tahini Dressing:
3 tbsp tahini
2 tbsp fresh lemon juice
1 clove garlic, minced
2–3 tbsp water, to thin
Salt and black pepper, to taste
Instructions
Roast the cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden brown.
Cook the couscous: Bring broth or water to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover. Let sit 5 minutes, then fluff with a fork.
Make the dressing: In a small bowl, whisk tahini, lemon juice, minced garlic, and water until smooth. Add more water to thin, and season with salt and pepper to taste.
Assemble the bowls: Divide couscous into bowls, top with roasted cauliflower, crumbled feta, parsley, and pine nuts. Drizzle generously with lemon tahini dressing.
Serve: Enjoy warm or chilled. Store components separately for best texture.
Notes
• For extra protein, add chickpeas, lentils, or grilled tofu.
• Swap couscous with quinoa for a gluten-free version.
• Dressing can be prepped in advance and stored up to 5 days in the fridge.
• This bowl travels well—perfect for lunchboxes or picnics.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Bowl
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 18mg