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Loaded Couscous and Spiced Chickpea Bowls
Veggie
New
Loaded Couscous and Spiced Chickpea Bowls

with Lemon-Tahini Sauce

12 min
Difficulty: 2/3
Canadian

Beautiful and bountiful bowls are the name of the game for tonight's dinner! Crispy double garlic-roasted chickpeas bring big crouton energy to top garlicky pearl couscous, roasted veggies and a creamy lemon-tahini drizzle. Ingredients: Sweet potato • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Zucchini • Pearl couscous (durum wheat semolina) (wheat) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Small Bowl
Parchment Paper
Medium Pot
Measuring Cups
Zester
Baking Sheet
Measuring Spoons
Strainer

Tags

Veggie
New
Climate-conscious
SEO
Ingredients
Chickpeas

Chickpeas

1 unit

Pearl Couscous

Pearl Couscous

0.75 cup

Sweet Potato

Sweet Potato

2 unit

Zucchini

Zucchini

1 unit

Lemon

Lemon

1 unit

Parsley

Parsley

7 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.5 cup

Mayonnaise

Mayonnaise

2 tbsp

Tahini Sauce

Tahini Sauce

2 tbsp

Zesty Garlic Blend

Zesty Garlic Blend

1 tbsp

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

1 tsp

Garlic Spread

Garlic Spread

2 tbsp

Oil*

Oil*

2 tbsp

Sugar*

Sugar*

0.25 tsp

Salt*

Salt*

0.25 tsp

Pepper*

Pepper*

0.25 tsp

Preparation
1
Prep and roast chickpeas

  • Drain and rinse chickpeas, then pat dry with paper towels. Remove any skins that may have fallen off.
  • To a parchment-lined baking sheet, add chickpeas, Dill-Garlic Spice Blend, half the Zesty Garlic Spice Blend, 1/4 tsp (1/2 tsp sugar) and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
  • Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy. 

2
Boil water and prep veggies

  • While chickpeas roast, to a medium pot, add 6 cups water and 1 tsp salt to a medium pot (use same for 4 servings). Cover and bring to a boil over high heat.
  • Meanwhile, peel, then cut sweet potato into 1/4-inch pieces.
  • Halve zucchini lengthwise, then cut into 1/2-inch half-moons.

3
Roast veggies

  • To an unlined baking sheet, add sweet potato, zucchini, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.) 

4
Cook couscous and finish prep

  • To the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender. 
  • Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Roughly chop parsley.
  • To a small bowl, add tahini sauce, mayo, and 1 tsp (2 tsp) lemon juice. Season with salt and pepper. Stir to combine.

5
Finish couscous

  • Strain couscous, then return to the pot, off heat. 
  • Add garlic spread, lemon zest and half the parsley. Season with salt and pepper. Stir for 30 sec, until garlic spread melts.
  • Add roasted veggies. Stir to combine. 

6
Finish and serve

  • Divide couscous between bowls.
  • Top with crispy chickpeas.
  • Drizzle with lemon-tahini sauce.
  • Sprinkle feta and remaining parsley over top.
  • Squeeze a wedge of lemon over top, if you like.

Nutrition per serving

920

kcal

Calories

38

g

Fat

8

g

Saturated Fat

123

g

Carbohydrate

13

g

Sugar

19

g

Dietary Fiber

28

g

Protein

35

mg

Cholesterol

1530

mg

Sodium

0.2

g

Trans Fat

1550

mg

Potassium

250

mg

Calcium

5.5

mg

Iron

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