Chickpea-Powered Couscous
with Zucchini and 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 tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika 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
2 clove
Garlic
2 unit
Scallions
1 unit
Lemon
13.4 ounce
Chickpeas
1 teaspoon
Smoked Paprika
¾ cup
Israeli Couscous
(Contains Wheat)
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. 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 large drizzle of olive oil. Season with salt and pepper. Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss half the chickpeas (all the chickpeas for 4 servings) with paprika, a large drizzle of olive oil, 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 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, 2-3 minutes.
Add stock concentrate and ¾ cup water (1½ 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 water, if necessary. Keep covered off heat.
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 crispy chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
