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Chickpea-Powered Mediterranean Couscous

Chickpea-Powered Mediterranean Couscous

with Roasted Veggies and Goat Cheese

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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!

Tags:Veggie
Allergens:Soy/SojaWheat/BléMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Chickpeas

½ tbsp

Smoked Paprika

(ContainsSoy/Soja)

227 g

Zucchini

10 g

Thyme

10 g

Garlic

1 unit

Lemon

113 g

Grape Tomatoes

1 unit

Vegetable Broth Concentrate

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

28 g

Goat Cheese

(ContainsMilk/Lait)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories481 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber9 g
Protein17 g
Cholesterol15 mg
Sodium532 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Strainer
Paper Towel
Garlic Press
Zester
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the couscous between bowls. Sprinkle over the chickpeas and goat cheese. Squeeze over a lemon wedge, if desired.