Harissa-Roasted Chickpea & Steak Bowls
with Couscous, Creamy Avocado Dressing & Cilantro
- Milk
- Wheat
Here’s the tale of how creamy avocado dressing came to be in our test kitchen. Freida was mixing up a lemony crema when Alessa, holding a bowl of guacamole, tripped and dumped her guac into Freida’s bowl. “Hey! You got guacamole in my—” Their eyes met... Frieda continued to whisk away... and the rest is history! Here, we present that magical sauce to you over a bowl of fluffy couscous, roasted veggies, and crispy chickpeas. What will they stumble upon next?!
Ingredients
6 ounce
Carrots
1 unit
Chickpeas
1 unit
Red Onion
1 unit
Lemon
1 unit
Harissa Powder
1 unit
Guacamole
1 unit
Sour Cream
(Contains: Milk)
1 unit
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1 unit
Cilantro
8 ounce
Diced Steak
Not included in your delivery
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Cooking Oil
Olive Oil
Nutrition Values
Cooking Steps
Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ¾-inch-thick pieces. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, peel, and cut half the onion into ½-inch-thick wedges; finely chop remaining onion until you have ¼ cup (½ cup for 4 servings). Zest and quarter lemon.
Toss carrots on one side of a baking sheet with a drizzle of oil, ½ tsp harissa powder (1 tsp for 4 servings; you’ll use more in the next step), salt, and pepper. (For 4, spread carrots out across entire sheet.) Roast for 5 minutes (you’ll add more to the baking sheet then).
Meanwhile, in a medium bowl, toss chickpeas and onion wedges with a large drizzle of oil, 1 tsp harissa powder (2 tsp for 4 servings; be sure to measure—we sent more), salt, and pepper. In a small bowl, combine guacamole, sour cream, 1 TBSP water (2 TBSP for 4), and a squeeze of lemon juice to taste. Season with salt and pepper.
Once carrots have roasted 5 minutes, remove sheet from oven. Carefully add chickpea mixture to empty side. (For 4 servings, leave carrots roasting and add chickpea mixture to a second baking sheet.) Return to oven until veggies are tender and chickpeas are slightly crispy, 15-20 minutes more.
Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add couscous; cook, stirring, until toasted, 1-2 minutes. Stir in stock concentrate, ¾ cup water (1½ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered until ready to serve.
While couscous cooks, pat chicken or steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes, or until steak reaches desired doneness, 3-5 minutes.
Roughly chop half the cilantro; pick remaining cilantro leaves from stems. Once everything is done roasting, fluff couscous with a fork; stir in lemon zest and chopped cilantro. Season with salt and pepper. Divide couscous between bowls and top with roasted carrots and chickpea mixture. Top with avocado dressing and cilantro leaves. Drizzle with olive oil and serve with any remaining lemon wedges on the side.
Serve chicken or steak atop bowls.
Steak is fully cooked when internal temperature reaches 145°.
