Mediterranean Couscous

Name: Mediterranean Couscous with Salmon plus Chickpeas, Zucchini & Grape Tomatoes
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 1/2 cup Feta Cheese; 1/4 oz Thyme; 1 Chickpeas; 1 Zucchini; 1 Lemon; 1 clove Garlic; 4 oz Tomato; 1 tsp Smoked Paprika; 2 unit Scallions; 3/4 cup Israeli Couscous; 10 oz Salmon; 1 tbsp Butter, tbsp; 4 tsp Olive Oil, tsp

with Salmon plus Chickpeas, Zucchini & Grape Tomatoes

By Recipe0 System

You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time they spend in a hot oven. In this recipe, they’re roasted with smoked paprika and tossed with bubbly Israeli couscous, roasted zucchini and tomatoes, and feta cheese for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/2 cup Feta Cheese
1/4 oz Thyme
1 Chickpeas
1 Zucchini
1 Lemon
1 clove Garlic
4 oz Tomato
1 tsp Smoked Paprika
2 unit Scallions
3/4 cup Israeli Couscous
10 oz Salmon
1 tbsp Butter, tbsp
4 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.

Trim and dice zucchini into 1⁄2-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
2

Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.
3

Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for the chickpeas to pop a bit while roasting.)
4

While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter has melted and garlic is fragrant, 1 minute.

Add couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.
5

Add stock concentrate and 3⁄4 cup water (1 1⁄2 cups for 4 servings) to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Drain any excess liquid if necessary. Keep covered off heat until ready to serve.

While couscous cooks, pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board.
6

Add half the veggies, half the feta, and a squeeze of lemon juice to pot with couscous; stir to combine. Season with salt and pepper.

Divide between plates; top with roasted chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

Slice chicken crosswise. Top couscous with chicken or salmon.

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