Chickpea-Powered Mediterranean Couscous
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Chickpea-Powered Mediterranean Couscous

Chickpea-Powered Mediterranean Couscous

with Zucchini and Heirloom Grape Tomatoes

You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time they spend 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. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.

Allergens:
Wheat
Milk

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

2 clove

Garlic

1 unit

Lemon

6.7 ounce

Chickpeas

1 teaspoon

Smoked Paprika

¾ cup

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber14 g
Protein22 g
Cholesterol30 mg
Sodium560 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
Strainer
Medium Pot

Instructions

Preheat and Prep
1

Wash and dry all produce. Adjust racks to middle and upper position and preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

Roast Veggies
2

Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.

Roast Chickpeas
3

Meanwhile, drain and rinse half the chickpeas from the box (use the rest as you like). On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop—it’s natural.

Toast Couscous
4

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 leaves. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

Simmer Couscous
5

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.

Finish and Plate
6

Add half the veggies, half the feta cheese, 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 chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.

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