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Power Bowling

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!


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:

  1. Preheat oven to 425 degrees.  Set one rack in upper position and one in middle.
  2. 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
  3. 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.
  4. Place chickpeas (after rinsing and draining) on another baking sheet.  Drizzle with olive oil and season with paprika.  Toss to coat.
  5. 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.
  6. 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.
  7. 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.
  8. Add 1/2 of the veggies to the couscous pot and half of the feta cheese.  Add a squeeze of lemon and stir.
  9. Divide couscous mixture into bowls then top with chickpeas and remaining veggies and feta.


Mediterranean Couscous Bowl

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