Crispy chickpea tabbouleh bowl

In need of a vegetarian idea ?

For 2 people

1 red bell pepper

1 can chickpea (13 oz.)

Harissa powder

1 cup dry couscous

1 Persian cucumber, or 1/3 English cucumber

1 tomato

2 scallions

Dill

1 lemon

4 tbsp sour cream, or crème fraîche

½ cup feta cheese

Olive oil

Salt & pepper

Preheat oven to 425°F

Dice bell pepper, cucumber & tomato.

Drain, rinse & dry chickpeas with a paper towel.

Finally dice the scallions, separating the whites from the greens.

Toss bell pepper & chickpeas with a large drizzle of olive oil, 1 tsp of harissa powder & salt. Roast on top rack until chickpeas are lightly browned (15-20 minutes).

Be careful that the chickpea will pop while roasting!

Meanwhile, in a small pot, combine couscous with ½ tsp of harissa and cook following package’s instruction.

Keep covered off heat until ready to use.

In a small bowl, whisk together the cream, 2 tbsp of feta & 1 tbsp of olive oil. Add water 1 tsp at the time until mixture reaches a drizzling consistency. Season with salt & pepper.

In a bigger bowl, grate lemon zest, squeeze juice from half the lemon, add 2 tbsp of olive oil, ¼ tsp of salt, and wisk it.

Add the couscous, cucumber, tomato, scallion whites, remaining feta, and shopped dill, salt & pepper to taste.

Divide in serving bowls. Top with roasted chickpeas & bell pepper, drizzle with the dressing and sprinkle with the scallion greens.

Serve with a wedge of the lemon left.