Za'atar Roasted Root Vegetables
with Pistachio Couscous & Garlic Dill Sauce
INGREDIENTS
- 8 oz root vegetable blend
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 2 tbsp za'atar seasoning
- 2 Roma tomatoes, quartered
- 4 tbsp vegan mayo
- 1 tsp dried dill
- 1 garlic clove, peeled and grated
- 1 lemon, zested and juiced (divided)
- ¾ cup Israeli couscous
- ¼ cup golden raisins
- 2 tbsp pistachios
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 450°F. Add 1 cup water and a pinch of salt to a small saucepan and bring to a boil for couscous. Add chickpeas, root vegetables, 1 tbsp olive oil, za’atar seasoning, and a pinch of salt and pepper to one side of a foil-lined baking sheet and toss. Add tomatoes, 1 tsp olive oil and a pinch of salt and pepper to the other side of the baking sheet and toss. Roast until root vegetables are crisp-tender and starting to brown and tomatoes are starting to blister, 15 to 18 minutes.
Add mayo, 1 tbsp olive oil, dill, just half the lemon juice, garlic, and a pinch of salt and pepper to a small bowl and stir to combine. TIP: If your garlic dill sauce is too thick, stir in 1 tsp to 2 tsp water.
Add couscous to saucepan, cover, reduce heat to low, and cook until water is absorbed, 10 to 12 minutes. Add lemon zest, remaining lemon juice, raisins, pistachios, and a pinch of salt and pepper and stir to combine. Cover to keep warm.
Divide pistachio couscous and za’atar roasted root vegetables between plates and top with roasted tomatoes and a dollop of garlic dill sauce. Tuck in!
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