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Israeli Couscous Bowl

Israeli Couscous Bowl

with Feta, Herbed Veggies, and Crispy Chickpeas

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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:WheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

4 ounce

Heirloom Grape Tomatoes

2 unit

Scallions

¾ cup

Israeli Couscous

(ContainsWheat)

1 teaspoon

Smoked Paprika

1 box

Chickpeas

¼ cup

Feta Cheese

(ContainsMilk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2309.568 kJ
Calories552 kcal
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
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Pot
Instructionsarrow up iconarrow up icon
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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!