I have been enjoying a lot of rice, quinoa and couscous bowls lately. They are so versatile and flavorful, and pretty much anything goes! Today I'd like to share a delicious and healthy bower bowl, with couscous, protien powered chickpeas, zucchini and heirloom tomatoes. The flavors combine so well; this is one of my favorite go to meals recently. TIP: toasting couscous before cooking makes it so delicious!
Directions:
Mediterranean Chickpea and Couscous Bowl (for 2)
Ingredients:
- 1 medium zucchini
- 1 medium Heirloom tomato or 4 oz Heirloom grape tomatoes
- 1 t Thyme
- 1 medium onion
- 2 cloves garlic
- 1 lemon
- 1 can chickpeas
- 1 t paprika
- 3/4 C Israeli Couscous
- 2 t vegetable bouillon
- 1/2 C feta cheese
Directions:
- Preheat oven to 425 degrees. Set one rack in upper position and one in middle.
- Cut zucchini into 1/2 inch cubes. Chop tomato into chunks (or halve the grape tomatoes). Finely chop a part of the onion the onion, making 2 T. Cut the remaining onion into wedges
- Place zucchini, tomatoes, onion wedges and 1/2 t thyme on baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Place chickpeas (after rinsing and draining) on another baking sheet. Drizzle with olive oil and season with paprika. Toss to coat.
- Place the veggies on the upper rack and the chickpeas on the middle rack in the oven. Cook both for 20 mins, turning both at 10 mins.
- While chickpeas and veggies are cooking, heat 1 T butter, the garlic and the chopped onion in a medium pot over med-high heat. Once butter is melted and garlic and onion are fragrant, add couscous and 1/2 t thyme. Add salt and pepper and cook, stirring constantly, until couscous is lightly toasted, about 2-3 minutes.
- Stir in bouillon and 1 1/2 C of water to couscous pot. Bring to a boil, then lower to a simmer and cook, uncovered, until couscous is al dente, about 10-12 minutes.
- Add 1/2 of the veggies to the couscous pot and half of the feta cheese. Add a squeeze of lemon and stir.
- Divide couscous mixture into bowls then top with chickpeas and remaining veggies and feta.
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| Mediterranean Couscous Bowl |