Updated: Oct 26, 2018
1 package of lemon & herb cous-cous
1 can of chickpeas
1 head of cauliflower
1/2 cup of vegetable broth
1 cup of Kitehill plain yogurt
1 green onion
3 tbsp of mediterranean spices (found a mix at Whole foods)
2 tsp of garlic powder
Follow the directions for making cous-cous on the box. While the cous-cous is cooking prepare a second pan. Drain the chickpeas from the can and pour them into the pan. Bring the pan to medium heat. Pour in the vegetable broth. Cook for about four minutes. While the chickpeas are cooking chop up the cauliflower into small florets. Pour the cauliflower into the pan with the chickpeas. Add in the mediterranean seasoning. Then cover and cook for about six minutes. The cous-cous should be fluffy and ready after following the instructions. Set the cous-cous aside. While the cauliflower and chickpeas are cooking prepare the vegan yogurt. Chop up the green onion and add to the blender. Then add in the plain yogurt. Juice the lemon and add it to the blender. Blend until smooth.
Spoon some cous-cous onto a plate and top it with the chickpea and cauliflower mix. Then drizzle the vegan yogurt on top and serve!