Turkish-Spiced Chickpea Couscous Bowls
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Turkish-Spiced Chickpea Couscous Bowls

Turkish-Spiced Chickpea Couscous Bowls

with 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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes


serving amount

1 unit


1 tablespoon

Turkish Spice Blend

1 unit


4 ounce

Grape Tomatoes

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

5 ounce


4 tablespoon


(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories500 kcal
Fat9 g
Saturated Fat0 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber11 g
Protein19 g
Cholesterol0 mg
Sodium860 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.


Paper Towel
Baking Sheet
Small pot
Large Bowl
Plastic Wrap
Small Bowl


Roast Chickpeas

• 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.)

Prep & Cook Couscous

• 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.

Steam Spinach

• 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.

Make Sauce

• 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.

Finish Couscous

• 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!


• Divide couscous between bowls; top with chickpeas. Drizzle with sauce and serve with any remaining lemon wedges on the side.

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