Loaded Couscous 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 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).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
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, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tahini Sauce
(Contains: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten, May contain traces of allergens, Sesame, Soy)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- 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 (use same for 4 servings). Cover and bring to a boil over high.
- 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.
- Divide couscous between bowls.
- Top with spiced chickpeas.
- Drizzle with lemon-tahini sauce.
- Sprinkle feta and remaining parsley over top.
- Squeeze a wedge of lemon over top, if you like.
