Name:

HF Chickpea-Powered Mediterranean Couscous

Description

With Zucchini & Grape Tomatoes

Served 2-4

Prep time: 10 minutes

Cook time: 30 minutes

Calories 720

Ingredients
1 Zucchini (2 for 4)
4 oz Grape Tomatoes (8 oz for 4)
1/4 oz Thyme
1 Clove Garlic (2 Cloves for 4)
2 Scallions (4 for 4)
1 Lemon
6.7 oz Chickpeas (13.4 for 4)
1 tsp Smokes Paprika (2 tsp for 4)
1 Cup Israeli Couscous (1 1/2 Cups for 4)
2 tsp Veggie Stock Concentrate (1 TBSP 1 tsp for 4)
1/2 Cup Feta Cheese (1 Cup for 4)

Instructions
1. Prep
Adjust racks to middle an top positions and preheat oven to 425 degrees. Wash & dry produce.
Trim and dice succhini into 1/2 inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
2. Roast Veggies
Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper.
Roast on middle rack, tossing halfway through, until tender about 15-20 minutes.
3. Roast Chickpeas
Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, tossthe chickpeas with a large drizzle of olive oil, paprika, and a pinch of salt and pepper.
Roast on top rack, tossing halway through until crisp, 18-20 minutes.
4. Toast Couscous
While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4), 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 remaiing thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.
5. Cook Couscous
Add stock concetrate and 1 1/2 cups water (2 1/4 cups for 4) 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 liquid if necessary. Keep covered off heat.
6. Finish & Serve
Add half the veggies, half the feta, and juice from half the lemon (all for 4 servings) to pot with couscous; stir to combine. Seson with salt and pepper.
Divide couscous mixture between plates; top with crispy chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

Length

40

Calories

720

Servings

Date Created

Created By

Jade Smidt

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