Roasted Chickpea Power Bowl

Name: Roasted Chickpea Power Bowl with Israeli Couscous, Zucchini, and Feta
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit Zucchini; 1 unit Chickpeas; 1 clove Garlic; 1 unit Paprika; 1 unit Scallions; 2 unit Israeli Couscous; 1 unit Lemon; 1 unit Feta Cheese; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Israeli Couscous, Zucchini, and Feta

Recipe Development TeamPublished on November 16, 2018

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"Honey, this is the best thing you've ever made me!!" - My mom, while eating the final test run of this feta-sprinkled, zucchini-studded, crispy chickpea & couscous bowl. And if you know one thing about Debby, you know she never tells a lie. If you don't have a Debby in your life to cook for, don't fret. The best compliments come from within! (And, uh, can you say LEFTOVERS?)

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Chickpeas

1 clove

Garlic

1 unit

Paprika

1 unit

Scallions

2 unit

Israeli Couscous

(Contains: Wheat)

1 unit

Lemon

1 unit

Feta Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3264 kJ

Calories780 kcal

Fat29 g

Saturated Fat12 g

Carbohydrate99 g

Sugar6 g

Dietary Fiber18 g

Protein29 g

Cholesterol50 mg

Sodium500 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat oven to 450 degrees. Wash and dry all produce. Drain and rinse chickpeas. Quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces. Peel and finely chop garlic. Thinly slice scallions, separating whites from greens.

Toss chickpeas on a baking sheet with half the smoked paprika, a drizzle of oil, salt, and pepper. Toss zucchini on a separate baking sheet with a drizzle of oil, salt, and pepper. Roast in oven until zucchini is browned and tender and chickpeas are slightly crispy, 15-20 minutes. (The ingredients may finish at different times.)

Meanwhile, melt 2 TBSP butter in a medium pot over medium-high heat. Add garlic, scallion whites, and couscous. Cook, stirring, until fragrant, about 2 minutes. Stir in 2 cups water and a large pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook until water has absorbed and couscous tender, 12-15 minutes.

Zest 1 tsp zest from lemon; quarter lemon. Once couscous is cooked, stir in half the lemon zest and a squeeze of lemon juice. Taste and season generously with salt and pepper.

Divide finished couscous between bowls. Top with roasted chickpeas and zucchini. Garnish with feta, scallion greens, and remaining lemon zest. Sprinkle with a pinch of smoked paprika, if you’d like. Serve with remaining lemon wedges on the side.