Roasted Kale & Chickpea Couscous Bowls
with Dried Apricots, Almonds & Pepper Jam Vinaigrette
Buckle up, buttercup, because this power bowl is a brawny one! We present a veritable one-bowl feast that’s bursting with flavors and textures. The base is savory, springy couscous cooked in rich vegetable stock and topped with garlicky roasted kale and crispy chickpeas tossed with juicy grape tomatoes and chewy dried apricots in a tangy-sweet pepper jam vinaigrette. After a shower of sliced almonds for crunchy contrast, your bowl is ready to power you up for all your earthly pursuits.
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
4 ounce
Kale
1 unit
Chickpeas
1 teaspoon
Garlic Powder
2 unit
Veggie Stock Concentrate
5 ounce
Israeli Couscous
(Contains Wheat)
4 ounce
Grape Tomatoes
1 unit
Red Pepper Jam
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Apricots
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale. Drain and rinse chickpeas.
• Place kale and chickpeas in a large bowl. Toss with garlic powder, half the stock concentrates, a large drizzle of oil, and a pinch of salt and pepper. • Spread kale and chickpeas out in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway through, 18-22 minutes. (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out bowl.
• Meanwhile, in a small pot (medium pot for 4 servings), combine couscous, remaining stock concentrate, and 1¼ cups water (2½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• While couscous cooks, halve tomatoes. • In bowl used for kale and chickpeas, whisk together jam, half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.
• To bowl with dressing, add tomatoes and apricots. Toss to combine. • Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.
• Divide roasted kale and chickpea couscous between bowls and top with almonds. Serve.
