Loaded Couscous, Double Chicken and Spiced Chickpea Bowls
with Lemon-Tahini Sauce
Beautiful and bountiful bowls are the name of the game for tonight's dinner! Crispy double garlic-roasted chickpeas bring big crouton energy to top garlicky pearl couscous, roasted veggies, chicken and a creamy lemon-tahini drizzle.
Ingredients: Chicken breast • Sweet potato • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Zucchini • Pearl couscous (durum wheat semolina) (wheat) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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
4 unit(s)
Chicken Breasts
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
¾ cup
Pearl Couscous
(Contains Wheat)
2 unit(s)
Sweet Potato
1 unit(s)
Zucchini
1 unit(s)
Lemon
7 g
Parsley
½ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tahini Sauce
(Contains Sesame, Soy May contain Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Garlic Spread
(May contain Milk, Soy, Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse chickpeas, then pat dry with paper towels. Remove any skins that may have fallen off.
- To a parchment-lined baking sheet, add chickpeas, Dill-Garlic Spice Blend, half the Zesty Garlic Spice Blend, 1/4 tsp (1/2 tsp sugar) and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.
- While chickpeas roast, to a medium pot, add 6 cups water and 1 tsp salt to a medium pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, peel, then cut sweet potato into 1/4-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To an unlined baking sheet, add sweet potato, zucchini, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; work in batches if needed.)
- Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove from heat.
- To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- To a small bowl, add tahini sauce, mayo, and 1 tsp (2 tsp) lemon juice. Season with salt and pepper. Stir to combine.
- Strain couscous, then return to the pot, off heat.
- Add garlic spread, lemon zest and half the parsley. Season with salt and pepper. Stir for 30 sec, until garlic spread melts.
- Add roasted veggies. Stir to combine.
- Thinly slice chicken.
- Divide couscous between bowls.
- Top with chicken and crispy chickpeas.
- Drizzle with lemon-tahini sauce.
- Sprinkle feta and remaining parsley over top.
- Squeeze a wedge of lemon over top, if you like.
If you've opted to add double chicken breasts, while veggies are roasting pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; work in batches if needed.) Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove from heat.
Thinly slice chicken. Top bowls with chicken.
