Chickpea-Powered 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 and dice zucchini 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, 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 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, about 20 minutes. • TIP: It’s natural for 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, remaining thyme, salt, and pepper to pot. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
• Stir stock concentrate and 1½ cups water (3 cups for 4 servings) into pot. 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 into couscous; stir to combine. Taste and season with salt and pepper. • Divide finished couscous between plates, then top with roasted chickpeas and remaining veggies and feta.
