Turkish-Spiced Chicken Couscous Bowls
Crispy Chickpeas, Spinach, Tomato & Lemony Yogurt Sauce
While we love chickpeas no matter how they come, our number-one fave way to eat them is crisp-roasted. And here, they’re the star of this hearty, colorful bowl. You’ll coat them in our savory Turkish-inspired spice blend, then pop them in a hot oven until they’re—what? Crispy! You’ll spoon the chickpeas over a bowl of tender, garlicky couscous strewn with wilted spinach, fresh tomatoes, and a squeeze of lemon. Drizzle as much tangy, lemony yogurt sauce as you like on top for a bright pop. It’s a vegetarian dinner idea we just knew you’d love.
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
Chickpeas
1 tablespoon
Turkish Spice Blend
1 unit
Lemon
4 ounce
Grape Tomatoes
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1 teaspoon
Garlic Powder
5 ounce
Spinach
4 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Toss on a baking sheet with a drizzle of oil, Turkish Spice Blend, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, zest and quarter lemon. Quarter tomatoes. • In a small pot, combine couscous, stock concentrate, ¾ cup water, ¾ tsp garlic powder (1½ cups water and 1½ tsp garlic powder for 4 servings), and a pinch of salt over medium-high heat. (You’ll use the rest of the garlic powder later.) Bring to a boil, then reduce heat to low and cover. Cook until tender, 6-8 minutes. Keep covered off heat until Step 5.
Pat chicken dry with paper towels; 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 and tent with foil to keep warm.
• While couscous cooks, place spinach and 1 TBSP water (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until wilted, 2-3 minutes (3-4 minutes for 4). • Carefully remove plastic wrap and season with salt and pepper; stir to combine. TIP: No microwave? No problem! Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes.
• In a small bowl, combine yogurt, remaining garlic powder, and a squeeze of lemon juice. • Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper.
• Fluff couscous with a fork; stir in spinach, tomatoes, a squeeze of lemon juice, and lemon zest to taste; season with salt and pepper. TIP: Stir in 1 TBSP butter for a richer flavor!
Slice chicken crosswise; stir into couscous.
• Divide couscous between bowls; top with chickpeas. Drizzle with sauce and serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
