Chickpea-Powered Mediterranean Couscous

Name: Chickpea-Powered Mediterranean Couscous with Zucchini and Heirloom Grape Tomatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 4 ounce Heirloom Grape Tomatoes; ¼ ounce Thyme; 2 unit Scallions; ¾ cup Israeli Couscous; 1 teaspoon Smoked Paprika; ½ box Chickpeas; ½ cup Feta Cheese; 1 unit Veggie Stock Concentrate; 1 unit Lemon; 2 clove Garlic; 2 teaspoon Olive Oil; 1 tablespoon Butter; unit Salt; unit Pepper

with Zucchini and Heirloom Grape Tomatoes

Recipe Development TeamPublished on June 14, 2017

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You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time spent in a hot oven. In this recipe, they’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors.

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

¼ ounce

Thyme

2 unit

Scallions

¾ cup

Israeli Couscous

(Contains: Wheat)

1 teaspoon

Smoked Paprika

½ box

Chickpeas

½ cup

Feta Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 unit

Lemon

2 clove

Garlic

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat20 g

Saturated Fat8 g

Carbohydrate86 g

Sugar8 g

Dietary Fiber16 g

Protein25 g

Cholesterol35 mg

Sodium590 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

•Baking Sheet

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.

Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and **pepper''. Roast in oven until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse half the chickpeas from the box (use the rest as you like).

On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in oven—it’s natural.

Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.

Add half the veggies, half the feta, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top with remaining veggies and chickpeas. Sprinkle with scallion greens and remaining feta.