Turkish-Spiced Chickpea Couscous Bowls

Name: Turkish-Spiced Chickpea Couscous Bowls with Spinach, Tomato & Lemony Yogurt Sauce
Yield: 2 servings
Ingredients: 1 Egg; 1 Chickpeas; 1/2 cup Israeli Couscous; 5 oz Spinach; 1/2 Lemon; 4 tbsp Greek Yogurt; 4 oz Tomato; 1 tbsp Turkish Spice Blend; 1 tsp Garlic Powder; tsp Salt, tsp; 1 tsp Cooking Oil, tsp; tsp Black Pepper, tsp

with Spinach, Tomato & Lemony Yogurt Sauce

By Recipe0 System

While we love chickpeas no matter how they come, our number-one fave way to eat them is crisp-roasted. And here, they’re the star of this hearty, colorful bowl. You’ll coat them in our savory Turkish-inspired spice blend, then pop them in a hot oven until they’re—what? Crispy! You’ll spoon the chickpeas over a bowl of tender, garlicky couscous strewn with wilted spinach, fresh tomatoes, and a squeeze of lemon. Drizzle as much tangy, lemony yogurt sauce as you like on top for a bright pop. It’s a vegetarian dinner idea we just knew you’d love.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Chickpeas
1/2 cup Israeli Couscous
5 oz Spinach
1/2 Lemon
4 tbsp Greek Yogurt
4 oz Tomato
1 tbsp Turkish Spice Blend
1 tsp Garlic Powder
tsp Salt, tsp
1 tsp Cooking Oil, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Drain and rinse chickpeas; pat very dry with paper towels. Toss on a baking sheet with a drizzle of oil, Turkish Spice Blend, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
2

Meanwhile, zest and quarter lemon. Quarter tomatoes.

In a small pot, combine couscous, stock concentrate, ¾ cup water, ¾ tsp garlic powder (1½ cups water and 1½ tsp garlic powder for 4 servings), and a pinch of salt over medium-high heat. (You’ll use the rest of the garlic powder later.) Bring to a boil, then reduce heat to low and cover. Cook until tender, 6-8 minutes. Keep covered off heat until Step 5.
3

While couscous cooks, place spinach and 1 TBSP water (2 TBSP for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until wilted, 2-3 minutes (3-4 minutes for 4).

Carefully remove plastic wrap and season with salt and pepper; stir to combine. TIP: No microwave? No problem! Heat a drizzle of oil in a large pan over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes.
4

In a small bowl, combine yogurt, remaining garlic powder, and a squeeze of lemon juice.

Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper.
5

Fluff couscous with a fork; stir in spinach, tomatoes, a squeeze of lemon juice, and lemon zest to taste; season with salt and pepper. TIP: Stir in 1 TBSP butter for a richer flavor!
6

Divide couscous between bowls; top with chickpeas. Drizzle with sauce and serve with any remaining lemon wedges on the side.

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