Loaded Couscous and Spiced Chickpea Bowls

Name: Loaded Couscous and Spiced Chickpea Bowls with Lemon-Tahini Sauce
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 1 unit Chickpeas; ¾ cup Pearl Couscous; 2 unit Sweet Potato; 1 unit Zucchini; 1 unit Lemon; 7 g Parsley; ½ cup Feta Cheese, crumbled; 2 tbsp Mayonnaise; 2 tbsp Tahini Sauce; 1 tbsp Zesty Garlic Blend; 1 tsp Dill-Garlic Spice Blend; 2 tbsp Garlic Spread; 2 tbsp Oil*; ¼ tsp Sugar*; ¼ tsp Salt*; ¼ tsp Pepper*

with Lemon-Tahini Sauce

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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 and a creamy lemon-tahini drizzle.

Ingredients: 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).

Tags:

Veggie

•New

•Low CO2

Allergens:

Hvede

•Milk

•Egg

•Senf

•Sesamzaad

•Soja

•Schwefeldioxide und Sulfite

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.

Preparation Time35 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Chickpeas

¾ cup

Pearl Couscous

2 unit

Sweet Potato

1 unit

Zucchini

1 unit

Lemon

7 g

Parsley

½ cup

Feta Cheese, crumbled

2 tbsp

Mayonnaise

2 tbsp

Tahini Sauce

1 tbsp

Zesty Garlic Blend

1 tsp

Dill-Garlic Spice Blend

2 tbsp

Garlic Spread

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories920 kcal

Fat38 g

Saturated Fat8 g

Carbohydrate123 g

Sugar13 g

Dietary Fiber19 g

Protein28 g

Cholesterol35 mg

Sodium1530 mg

Trans Fat0.2 g

Potassium1550 mg

Calcium250 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Medium Pot

•Measuring Cups

•Zester

•Small Bowl

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.)

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.