Mediterranean Couscous with Salmon
plus Chickpeas, Zucchini & Grape Tomatoes
- Milk
- Wheat
- Fish
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.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Thyme
1 unit
Chickpeas
1 unit
Zucchini
1 unit
Lemon
4 ounce
Grape Tomatoes
1 teaspoon
Smoked Paprika
1 clove
Garlic
2 unit
Scallions
¾ cup
Pearl Couscous
(Contains: Wheat)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim and dice zucchini into 1⁄2-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, salt, and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
• Meanwhile, drain and rinse chickpeas; dry thoroughly 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. (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 3⁄4 cup water (1 1⁄2 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 until ready to serve.
While couscous cooks, pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.
• Add half the veggies, half the feta, and a squeeze of lemon juice to pot with couscous; stir to combine. Season with salt and pepper. • Divide between plates; top with roasted chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
Slice chicken crosswise. Top couscous with chicken or salmon.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish, praising its delicious Mediterranean flavors and the tasty addition of salmon 🐟.
- Ease of prep: First-time couscous cooks found it approachable, resulting in a hit meal.
- Suggestions: Some found it dry; consider adding a crema or sauce to boost moisture and flavor.
- Leftovers: The dish makes for easy, tasty leftovers perfect for bringing to work.
Reviews from our home cooks
This was so good. The salmon was a delicious addition to what I had in the past
This was my first time trying couscous, and it was a huge hit! Very delicious!
Decided to have it without salmon, still was awesome! And easy leftovers for bringing to work
Tasty flavor but overall dish was dry, it needed a crema.
One of the best meals I've had from any delivery service.
