Chickpea-Powered Mediterranean Couscous
with Zucchini and Heirloom 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
Heirloom Grape Tomatoes
¼ ounce
Thyme
2 clove
Garlic
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)
1 unit
Lemon
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim zucchini, then dice into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. Halve lemon.
Toss zucchini, tomatoes, and half the thyme 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, about 20 minutes.
Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a separate baking sheet, toss half the chickpeas (all the chickpeas for 4 servings), paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp, about 20 minutes. TIP: It’s natural for the chickpeas to pop a bit.
Heat 1 TBSP butter (2 TBSP for 4 servings) and garlic in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
Stir stock concentrate and 1½ cups water (3 cups for 4 servings) into pot with couscous. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 8-10 minutes. Drain any excess water, if necessary.
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, then top with roasted chickpeas and remaining veggies and feta.
