Mediterranean Chicken & Chickpea Couscous
with Zucchini & 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 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
