Mediterranean Couscous

Mediterranean Couscous

My family used Hello Fresh for about a year, and this Mediterranean couscous recipe was a unanimous favorite. That’s saying quite a bit, because we all have extremely different tastes! Now, it’s made it’s way into my regular dinner schedule. Although it’s not a completely original recipe, I wanted to share this totally plant-based version because it is such a balanced, satisfying meal! With lots of fresh veggies and a vibrant, savory flavor, I hope you enjoy it as much as I do!

 

AuthorLeah ClapperCategory, , DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 zucchinis
 8 oz grape tomatoes
 2 tbsp fresh thyme (or 2 teaspoons dried)
 3 cloves garlic
 4 scallions
 1 can chickpeas
 2 tsp smoked paprika
 1 ½ cups Israeli couscous
 2 cups vegetable broth, warm
 ¼ cup slivered almonds

1

Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce.

2

Quarter and slice zucchini, halve tomatoes, and strip thyme leaves. Toss zucchinni and tomatoes together with a drizzle of olive oil, 1/2 the thyme leaves, and a sprinkle of salt and pepper. Spread over most of a baking sheet.

3

Rinse, drain, and dry chickpeas. Toss in a drizzle of olive oil and smoked paprika, then spread on the remaining space of the baking sheet.

4

Roast vegetables and chickpeas for 20 minutes, tossing halfway through.

5

Meanwhile, heat a medium pot over medium high with a drizzle of olive oil. Mince garlic and thinly slice scallions.

6

Saute garlic and scallion whites for 1-2 minutes, until fragrant. Add couscous and remaining thyme. Toast, stirring frequently, for about 1 more minute.

7

Add vegetable broth and bring to a boil. Turn heat to low and simmer (covered) for 10-12 minutes, stirring occasionally.

8

Plate: Divide couscous and top with roasted vegetables and chickpeas. Sprinkle on scallion greens and slivered almonds. Serve and enjoy!

Optional toppings: feta cheese, oregano, and balsamic vinegar.

Ingredients

 2 zucchinis
 8 oz grape tomatoes
 2 tbsp fresh thyme (or 2 teaspoons dried)
 3 cloves garlic
 4 scallions
 1 can chickpeas
 2 tsp smoked paprika
 1 ½ cups Israeli couscous
 2 cups vegetable broth, warm
 ¼ cup slivered almonds

Directions

1

Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce.

2

Quarter and slice zucchini, halve tomatoes, and strip thyme leaves. Toss zucchinni and tomatoes together with a drizzle of olive oil, 1/2 the thyme leaves, and a sprinkle of salt and pepper. Spread over most of a baking sheet.

3

Rinse, drain, and dry chickpeas. Toss in a drizzle of olive oil and smoked paprika, then spread on the remaining space of the baking sheet.

4

Roast vegetables and chickpeas for 20 minutes, tossing halfway through.

5

Meanwhile, heat a medium pot over medium high with a drizzle of olive oil. Mince garlic and thinly slice scallions.

6

Saute garlic and scallion whites for 1-2 minutes, until fragrant. Add couscous and remaining thyme. Toast, stirring frequently, for about 1 more minute.

7

Add vegetable broth and bring to a boil. Turn heat to low and simmer (covered) for 10-12 minutes, stirring occasionally.

8

Plate: Divide couscous and top with roasted vegetables and chickpeas. Sprinkle on scallion greens and slivered almonds. Serve and enjoy!

Optional toppings: feta cheese, oregano, and balsamic vinegar.

Mediterranean Couscous



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