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Couscous has always been a mystery to me.  I’ve read it on menus and have heard friends and family talking about having it here and there, but up until tonight I don’t think I’ve ever had it.  Quinoa…yep, I eat it weekly, if not daily!  Couscous… never.  Until tonight.

Tonight I followed a Hello Fresh recipe called the Crispy Chickpea Bowl (PS…you can download the app and get all the recipes even if you don’t get the actual Hello Fresh meals!). It was so darn good!! While it does tell you the exact measurements for the ingredients, if you know me, I don’t measure.  I like to guesstimate, and it worked amazingly for this recipe.  Here’s the outcome:


I took the pic right before I was about to eat it, so no “staging” took place.  I’m not kidding when I say this was delicious!  It’s also pretty filling.  I’ll definitely be adding this to my recipe book!  

Ingredients 

  1. 1 zucchini-cut into 1/2 inch pieces
  2. 6-8 oz heirloom tomatoes, halved
  3. Thyme
  4. 2 units of scallions, sliced (keep only the white parts)
  5. 3/4 cup couscous 
  6. Smoked paprika
  7. Can of chickpeas, drained
  8. Feta cheese
  9. 1 cup veggie stock
  10. Lemon juice
  11. 2 cloves garlic, minced
  12. 1 the butter
  13. Olive oil
  14. Salt and pepper 


Directions:

  1. Preheat oven to 425
  2. Wash and cut/dice all veggies and fruit
  3. On baking sheet, toss tomatoes, zucchini and some thyme in olive oil, season with salt and pepper
  4. Roast for about 15 mins
  5. Toss chickpeas in olive oil and smoked paprika, bake about 15 mins
  6. In sauce pan, melt butter and sauté garlic and scallions for about 3 mins, add couscous and thyme and stir till crispy
  7. Season with salt and pepper
  8. Add veggie stock and 1 cup water and bring to a boil
  9. Reduce heat, summer about 10 mins 
  10. Add half the veggies and some feta to sauce pan and stir
  11. Plate couscous mixture, top with more veggies, chickpeas and some more feta
  12. Devour!

Let me know how you like it!
-Xoxo