Chickpea-Powered Mediterranean Couscous
with Roasted Veggies and Goat Cheese
Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without a heavy feeling. Add ultra creamy goat cheese and you have a winner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Chickpeas
½ tbsp
Smoked Paprika
(Contains Soy)
227 g
Zucchini
10 g
Thyme
10 g
Garlic
1 unit
Lemon
113 g
Grape Tomatoes
1 unit
Vegetable Broth Concentrate
¾ cup
Pearl Couscous
(Contains Wheat)
28 g
Goat Cheese
(Contains Milk)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the chickpeas, zucchini and tomatoes). Start prepping when the oven comes up to temperature!
Drain and rinse the chickpeas. Arrange chickpeas on a baking sheet and gently pat them dry with paper towels. Sprinkle over 1/2 tbsp smoked paprika (double for 4 ppl) and 1 tbsp oil (double for 4 ppl) toss to coat. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through roasting, until golden-brown, 24-26 min.
Meanwhile, wash and dry all produce.* Cut the zucchini into 1⁄2-inch pieces. Strip 1 tbsp thyme leaves (double for 4 people) from stems. Mince or grate the garlic. Zest and juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges.
On another baking sheet, toss the zucchini, tomatoes and half the thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the tomatoes start to burst, 12-14 min.
Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the garlic and couscous. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add the broth concentrate(s) and 1 1/3 cups water (double for 4 ppl). Bring to a boil, then reduce heat to medium-low. Cover and simmer until the couscous is tender, 8-10 min.
Stir the veggies, remaining thyme, 1 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl) into the couscous. Sprinkle the lemon zest over the chickpeas and toss to coat.
Divide the couscous between bowls. Sprinkle over the chickpeas and goat cheese. Squeeze over a lemon wedge, if desired.
