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Lunch / Dinner

Lentil Tabbouleh & Roasted Cauliflower with Harissa Hummus

For a hearty vegetarian meal full of flavor and texture, try this Lentil Tabbouleh & Roasted Cauliflower with Harissa Hummus. Simplified with store-bought red pepper hummus and spicy harissa, this can be made quickly (less than 40 minutes) for lunch or dinner.

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Ingredients

FOR THE TABBOULEH, HEAT:

COMBINE:

MEANWHILE, FOR THE CAULIFLOWER, TOSS:

FOR THE HUMMUS, STIR:

Test Kitchen Tip

Look for harissa paste in the international section of your grocery store, or at a Middle Eastern market.

Instructions

Preheat oven to 425° with a baking sheet inside.

For the tabbouleh, heat broth in saucepan to a boil over high. Stir in lentils, reduce heat to medium-low, and simmer, partially covered, until tender, 20 minutes; season with salt and pepper. Transfer lentils to a baking sheet; chill.

Combine lentils, cucumber, parsley, feta, chives, pistachios, lemon juice, and onion in a bowl; season with salt and pepper. For a prettier presentation, cut two “steaks” from a head of cauliflower before tossing with oil and roasting.

Meanwhile, for the cauliflower, toss cauliflower with oil and generously season with salt and pepper; transfer to preheated baking sheet. Roast cauliflower until fork-tender, about 20 minutes, stirring halfway through.

For the hummus, stir together hummus, harissa, and garlic.

Divide hummus between two plates; top with tabbouleh and cauliflower, then drizzle with oil.

Lentil Tabbouleh & Roasted Cauliflower with Harissa Hummus

For a prettier presentation, cut two “steaks” from a head of cauliflower before tossing with oil and roasting.

Nutritional Facts

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