Put the couscous into a bowl. Top with cooked vegetables, tofu, pine nuts, pomegranate, olives and hummus.
1. Preheat oven to 425 F.
2. Toss the vegetables in olive oil and place on a baking sheet. Sprinkle with salt and pepper. Roast for 15-20 minutes until tender and browned.
1. Preheat oven to 425 F.
2. Toss the pressed tofu in olive oil and spread out onto a baking sheet. Top with za’atar, lemon zest and salt and pepper. Roast for 25-30 minutes until golden brown.
To a blender or food processor, puree the chickpeas, lemon, olive oil, tahini, garlic, cumin, salt and pepper. Add water until it reaches desired consistency.