Cauliflower and Chickpeas with Ras El Hanout en Papillote
30 minutes or fewer
Ras el hanout is a complex Moroccan spice blend used in North African cuisine to season couscous and tagines. It also makes a great addition to soups, stews, and egg dishes. Here, ras el hanout gives cauliflower and chickpeas a bright boost of flavor.
- 1 cup couscous
- 1 pinch salt, optional
- 2½ tsp. olive oil, divided, plus more for drizzling
- 2 cups small cauliflower florets
- 1 small fennel bulb, quartered and thinly sliced (1 cup)
- 1 small red onion, quartered and thinly sliced (1 cup)
- 1 cup cooked or canned chickpeas
- 1 Tbs. ras el hanout
- 2 tsp. lemon juice
- 1 clove garlic, minced (1 tsp.)
- 3 jarred roasted red peppers, drained and cut into 2-inch strips
- ¾ cup pitted dates, chopped
- Lemon wedges, for garnish
1. Preheat oven to 400°F. Cut 4
15-inch lengths of parchment paper,
and fold each in half. Set aside.
2. Place couscous in bowl, and add
salt (if using). Pour 1 cup boiling water over couscous, cover, and let stand
3 minutes. Stir in 1/2 tsp. oil, and set aside.
3. Toss together cauliflower, fennel, onion, chickpeas, ras el hanout, lemon juice, garlic, and remaining 2 tsp. oil
4. Open folded parchment sheets
like a book, and spoon 1/2 cup couscous
to one side of crease. Top each serving with 1 heaping cup cauliflower mixture. Lay red pepper strips over cauliflower mixture, and sprinkle with dates. Fold parchment over food so edges meet, then crimp and seal edges with small overlapping diagonal folds (see “Classic French Fold,” below).
5. Transfer packets to large baking sheet, and bake 20 minutes. Cool
2 minutes before serving. Garnish with lemon wedges.
Classic French Fold
Fold 15-inch length of parchment paper in half, then open like a book, and place food to one side of crease. Fold empty side over food so ends meet. Crimp and seal matched edges with small overlapping diagonal folds.
December 2013 p.31