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Za'atar Roasted Root Vegetables with Pistachio Couscous & Garlic Dill Sauce
2 or 4 Serving Dinner

Za'atar Roasted Root Vegetables

with Pistachio Couscous & Garlic Dill Sauce

Tags: Less Prep High-Protein Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
790
FAT
28g
CARBOHYDRATES
105g
PROTEIN
26g


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INGREDIENTS

  1. 8 oz root vegetable blend
  2. 13.4 oz chickpeas, drained, rinsed, and patted dry
  3. 2 tbsp za'atar seasoning
  4. 2 Roma tomatoes, quartered
  5. 4 tbsp vegan mayo
  6. 1 tsp dried dill
  7. 1 garlic clove, peeled and grated
  8. 1 lemon, zested and juiced (divided)
  9. ¾ cup Israeli couscous
  10. ¼ cup golden raisins
  11. 2 tbsp pistachios
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, tree nut (pistachio), wheat
Tools: Small pot, Foil-lined baking sheet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
790
FAT
28g
CARBOHYDRATES
105g
PROTEIN
26g


Get Recipes Delivered

INSTRUCTIONS

1
Roast root vegetables and chickpeas

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.

2
Make the garlic dill sauce

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.

3
Make the couscous

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.

4
Serve

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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