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; discard stems. Mince garlic. Trim and thinly slice scallions, separating whites from greens. 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, 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.
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, 30-60 seconds. Add couscous and remaining thyme; 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 roasted chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
