Spiced Chickpea and Couscous Bowl with Lemon Tahini

Method

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. Toss the chickpeas with 1/2 tablespoon olive oil, cumin, and 1/2 teaspoon kosher salt until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20-22 minutes, shaking the pan once halfway through, until the chickpeas are golden and slightly crisped at the edges.

3. While the chickpeas roast, bring 1 1/4 cups water and 1/2 teaspoon kosher salt to a boil in a medium saucepan. Stir in the couscous, reduce heat to low, and cover. Cook for 5 minutes without stirring, then remove from heat and let stand covered for 2 minutes. Fluff with a fork, then fold in the remaining 1/2 tablespoon olive oil, remaining 1/4 teaspoon kosher salt, and chopped parsley.

4. Make the tahini dressing: Whisk together the tahini, lemon juice, grated garlic, and cayenne in a small bowl. Add cold water a tablespoon at a time, whisking vigorously, until the sauce reaches a pourable but thick consistency—similar to heavy cream. Season with salt to taste.

5. Divide the salad greens between two shallow bowls. Top each with an equal portion of couscous, roasted chickpeas, diced cucumber, and halved tomatoes. Drizzle 2 tablespoons of tahini dressing over each bowl. Serve immediately.