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!
Ingredients Directions Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce. 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. 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. Roast vegetables and chickpeas for 20 minutes, tossing halfway through. Meanwhile, heat a medium pot over medium high with a drizzle of olive oil. Mince garlic and thinly slice scallions. Saute garlic and scallion whites for 1-2 minutes, until fragrant. Add couscous and remaining thyme. Toast, stirring frequently, for about 1 more minute. Add vegetable broth and bring to a boil. Turn heat to low and simmer (covered) for 10-12 minutes, stirring occasionally. 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. Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce. 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. 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. Roast vegetables and chickpeas for 20 minutes, tossing halfway through. Meanwhile, heat a medium pot over medium high with a drizzle of olive oil. Mince garlic and thinly slice scallions. Saute garlic and scallion whites for 1-2 minutes, until fragrant. Add couscous and remaining thyme. Toast, stirring frequently, for about 1 more minute. Add vegetable broth and bring to a boil. Turn heat to low and simmer (covered) for 10-12 minutes, stirring occasionally. 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
Directions
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