Total Time:

20 min(Preparation) / 30 min(Cooking)



Gluten Free Moroccan Macaroni Bowl


1 pkg (340 g)Catelli® Gluten Free Macaroni
1/3 cup (75 mL)each lemon juice and olive oil
2 tbsp (30 mL)honey
1 tbsp (15 mL)each minced fresh ginger and ground cumin
2 tsp (10 mL)minced fresh garlic
1 tsp (5 mL)ground cinnamon
1/2 tsp (2 mL)each salt and pepper
4 cups (1 L)cauliflower florets (about 1 small head)
1 1/2 cups (375 mL)canned chickpeas, drained and rinsed
3/4 cup (175 mL)silvered dried apricots
1/3 cup (75 mL)silvered green olives
1 cup (250 mL)crumbled goat or sheep's milk feta
3/4 cup (175 mL)chopped fresh mint leaves



Preheat oven to 400°F (200°C). Whisk lemon juice, olive oil, honey, ginger, cumin, garlic, cinnamon, salt and pepper until combined.


Toss cauliflower and chickpeas with 3 tbsp (45 mL) lemon mixture. Spread out on a parchment paper-lined baking sheet. Roast for 30 minutes or until cauliflower and chickpeas are browned and tender. Toss after 15 minutes.


Meanwhile, cook macaroni according to package directions; reserve 1/2 cup (125 mL) cooking water before draining. Toss hot macaroni with roasted cauliflower and chickpeas, apricots, olives and remaining lemon mixture to combine.



Add a handful of toasted slivered almonds or pine nuts for extra flavour and crunch


Recipes you might also like