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; 2 clove Garlic; 1 unit Lemon; 6.7 ounce Chickpeas; 1 teaspoon Smoked Paprika; ¾ cup Israeli Couscous; 1 unit Veggie Stock Concentrate; ½ cup Feta Cheese; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Zucchini and Heirloom Grape Tomatoes

Recipe Development TeamPublished on May 01, 2018

Get Free Steak + 10 Free Meals

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

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

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

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat20 g

Saturated Fat8 g

Carbohydrate84 g

Sugar6 g

Dietary Fiber15 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

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.

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.

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.

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.

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 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.