Israeli Couscous Bowl

Name: Israeli Couscous Bowl with Feta, Herbed Veggies, and Crispy Chickpeas
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 4 ounce Heirloom Grape Tomatoes; 2 unit Scallions; ¾ cup Israeli Couscous; 1 teaspoon Smoked Paprika; 1 box Chickpeas; ¼ cup Feta Cheese; 1 unit Veggie Stock Concentrate; 1 tablespoon Butter; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Feta, Herbed Veggies, and Crispy Chickpeas

Recipe Development TeamPublished on July 06, 2016

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You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the wait. (Bonus: we only use half, so you’ll have leftovers to snack on!) They’re tossed with buttery couscous and roasted veggies for a hearty meat-free dinner.

Tags:

Veggie

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

4 ounce

Heirloom Grape Tomatoes

2 unit

Scallions

¾ cup

Israeli Couscous

(Contains: Wheat)

1 teaspoon

Smoked Paprika

1 box

Chickpeas

¼ cup

Feta Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories552 kcal

Energy (kJ)2309.6 kJ

Fat17 g

Saturated Fat6 g

Carbohydrate77 g

Sugar6 g

Dietary Fiber12 g

Protein22 g

Cholesterol25 mg

Sodium433 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.

Utensils

•Strainer

•Baking Sheet

•Pot

Instructions

1

Wash and dry all produce. Preheat the oven to 425 degrees. Dice the zucchini into ½-inch cubes. Halve the tomatoes. Thinly slice the scallions, keeping the whites and greens separate. Drain and rinse the chickpeas.

2

Toss the zucchini and tomatoes on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Place in the oven for 20 minutes, tossing once, until golden brown and softened.

3

Toss the chickpeas onto another baking sheet with the paprika, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 20 minutes, tossing once, until crispy.

4

Cook the couscous: Heat 1 Tablespoon butter in a small pot over medium-high heat. Add the Israeli couscous, then stir to coat in the butter. Toss 2-3 minutes, until toasted. Add the stock concentrate and 1¼ cups water to the pot. Bring to boil, cover, and reduce to a low simmer for 10-12 minutes, until al dente. Halfway through cooking, stir in the scallion whites.

5

Stir half the roasted veggies and half the feta into the cooked couscous. Season with salt and pepper.

6

Plate: Plate the couscous mixture before adding the remaining roasted veggies. Top with a handful of the crispy chickpeas. Sprinkle with the scallion greens and remaining feta . Enjoy!