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!
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
2zucchinis
8ozgrape tomatoes
2tbspfresh thyme (or 2 teaspoons dried)
3cloves garlic
4scallions
1can chickpeas
2tspsmoked paprika
1 ½cupsIsraeli couscous
2cupsvegetable broth, warm
¼cupslivered 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.
Ingredients
2zucchinis
8ozgrape tomatoes
2tbspfresh thyme (or 2 teaspoons dried)
3cloves garlic
4scallions
1can chickpeas
2tspsmoked paprika
1 ½cupsIsraeli couscous
2cupsvegetable broth, warm
¼cupslivered 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.
