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Mediterranean Chicken & Chickpea Couscous
Mediterranean Chicken & Chickpea Couscous

Mediterranean Chicken & Chickpea Couscous

with Zucchini & Grape Tomatoes

Recipe Development Team
Recipe Development TeamPublished on November 09, 2022

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 roasted with smoked paprika and tossed with bubbly Israeli couscous, roasted zucchini and tomatoes, and feta cheese 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 Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

4 ounce

Grape Tomatoes

¼ ounce

Thyme

1 clove

Garlic

2 unit

Scallions

1 unit

Lemon

1 unit

Chickpeas

1 teaspoon

Smoked Paprika

1 cup

Israeli Couscous

1 unit

Veggie Stock Concentrate

½ cup

Feta Cheese

10 ounce

Chicken Cutlets

Not included in your delivery

1 tablespoon

Butter

Salt

Pepper

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories910 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate106 g
Sugar10 g
Dietary Fiber13 g
Protein51 g
Cholesterol145 mg
Sodium910 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
Paper Towel
Large Pan
Strainer
Medium Pot

Instructions

Prep
1

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.

Roast Veggies
2

• Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.

While veggies roast, pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.

Roast Chickpeas
3

• Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. TIP: It’s natural for the chickpeas to pop a bit while roasting.

Toast Couscous
4

• While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter has melted and garlic is fragrant, 1 minute. • Add couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.

Cook Couscous
5

• Add stock concentrate and 1½ cups water (2¼ cups for 4 servings) to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat.

Finish & Serve
6

• Add half the veggies, half the feta, and juice from half the lemon (all for 4 servings) to pot with couscous; stir to combine. Season with salt and pepper. • Divide couscous mixture between plates; top with crispy chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

Slice chicken or organic chicken crosswise. Serve atop couscous along with chickpeas and veggies.

Chicken is fully cooked when internal temperature reaches 165°.

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