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Chickpea-Powered Couscous

Chickpea-Powered Couscous

with Zucchini and Heirloom Grape Tomatoes

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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 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.

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

¼ ounce

Thyme

2 clove

Garlic

13.4 ounce

Chickpeas

1 teaspoon

Smoked Paprika

¾ cup

Israeli Couscous

(ContainsWheat)

1 unit

Veggie Stock Concentrate

½ cup

Feta Cheese

(ContainsMilk)

1 unit

Lemon

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber13 g
Protein20 g
Cholesterol40 mg
Sodium600 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
Baking Sheet
Paper Towel
Strainer
Medium Pot
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. Halve lemon.

2

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

3

Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. • On a second baking sheet, toss half the chickpeas (all the chickpeas for 4 servings) with paprika, a large drizzle of olive oil, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, about 20 minutes. • TIP: It’s natural for chickpeas to pop a bit.

4

• Heat 1 TBSP butter (2 TBSP for 4 servings) and garlic in a medium pot over medium-high heat. • Once butter is melted and garlic is fragrant, add couscous, remaining thyme, salt, and pepper to pot. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.

5

• Stir stock concentrate and 1½ cups water (3 cups for 4 servings) into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 8-10 minutes. Drain any excess water, if necessary.

6

• Add half the veggies, half the feta, and a squeeze of lemon juice into couscous; stir to combine. Taste and season with salt and pepper. • Divide finished couscous between plates, then top with roasted chickpeas and remaining veggies and feta.