Roasted Kale & Chickpea Couscous Bowls
with Dried Apricots, Almonds & Pepper Jam Vinaigrette
- Wheat
- Tree Nuts
Buckle up, buttercup, because this power bowl is a brawny one! We present a veritable one-bowl feast that’s bursting with flavors and textures. The base is savory, springy couscous cooked in rich vegetable stock and topped with garlicky roasted kale and crispy chickpeas tossed with juicy grape tomatoes and chewy dried apricots in a tangy-sweet pepper jam vinaigrette. After a shower of sliced almonds for crunchy contrast, your bowl is ready to power you up for all your earthly pursuits.
Ingredients
4 ounce
Kale
1 unit
Chickpeas
1 teaspoon
Garlic Powder
2 unit
Veggie Stock Concentrate
5 ounce
Israeli Couscous
(Contains: Wheat)
4 ounce
Grape Tomatoes
1 unit
Red Pepper Jam
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Apricots
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale. Drain and rinse chickpeas.
• Place kale and chickpeas in a large bowl. Toss with garlic powder, half the stock concentrates, a large drizzle of oil, and a pinch of salt and pepper. • Spread kale and chickpeas out in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway through, 18-22 minutes. (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out bowl.
• Meanwhile, in a small pot (medium pot for 4 servings), combine couscous, remaining stock concentrate, and 1¼ cups water (2½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, halve tomatoes. • In bowl used for kale and chickpeas, whisk together jam, half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.
• To bowl with dressing, add tomatoes and apricots. Toss to combine. • Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.
• Divide roasted kale and chickpea couscous between bowls and top with almonds. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-tangy pepper jam vinaigrette and chewy apricots won fans over, but some found the dish too sweet or too bland overall 🍲. Adding cumin, smoked paprika, cayenne, or a splash of hot sauce helped bring the flavors to life.
- Ease of prep: The recipe comes together fairly quickly and is straightforward, though the kale roasting step requires close attention.
- Suggestions: Roast the kale and chickpeas separately — the kale burns well before the chickpeas are done at 425°F; many reviewers found 10–12 minutes was plenty for the kale. Also consider reducing the couscous or doubling the dressing, as several found the ratio left the dish dry and under-sauced.
- Leftovers: This dish held up well the next day served cold, making it a great make-ahead lunch option.
Reviews from our home cooks
Just yum!!! I will mention that to get the chickpeas more done, they should be cooked longer than the kale. I took out at time and kale was very crispy (could not cook longer) and the chickpeas could have cooked a bit longer, but still tasted great as is.
Very flavorful. Cooking instructions for the kale and chickpeas were terrible. Oven was too hot and cook time was too long. We adjusted the temp and cooked the chickpeas on a pan this time and the recipe was way better.
This was really interesting and flavorful. Seriously, if you had asked me a couple of years ago if I would try cous cous or hummus or chickpeas I would have said no thanks, but I love all of it because you guys have made it so easy for me to learn (I'm 74). We have become vegetarian, and are eating many more varied vegetables (onions, kale, chickpeas) than we used to, because I have learned to combine them by doing it.
I loved every ingredient in this recipe from the chickpeas, to the kale, almonds, apricots, jam, and couscous. It was perfect. Delicious!
Something seemed very off with the cooking instructions for the kale and chickpeas. I put them into the oven on the top rack together and when I went to toss them halfway through at 10 minutes, the kale was already burned. Seems like the chickpeas should go in first with the kale added for only the last few minutes.
We really enjoy the kale and couscous bowls. Easy, delicious, and satisfying!
I LOVE when I get a salad from you guys. This one was no different, it was very filling and just a lovely amalgamation of lots of flavors and textures.
This was tasty but seemed to have a bit too much couscous in proportion to the other ingredients, and I wish the flavor of the red pepper jelly was more prominent.
The pepper jam vinaigrette was really tasty, but the kale was in very small pieces (came pre cut) and burned quickly in the oven. Plus, there wasn't enough kale.
Delicious! Love the kale seasoning. Crispier chickpeas would be nice
