The Herd Archives

Saturday, September 23, 2017

Tasty Delights-- Israeli Couscous w/ Roasted Veggies & Feta

HelloFresh strikes again with a whole lotta noms! A couple years ago I totally fell for Israeli (pearl) couscous. It's different from regular and is more pasta-like. It's so dang good. My favorite way is in a spinach lemon sauce. But I've been expanding my foodie horizons and this week's menu totally helped me with that!

Toss in some tomatoes, some chickpeas and feta? Yes! I'm totally starting to eat like a grown up. lol

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Pretty simple ingredient-wise. I did leave out the smoked paprika because I just don't like a smoked flavor. And I may have forgotten to add the lemon. Erms. Yeah. I totally found it rolling around the counter during clean up after everything was nomed. Oops!

 

How gorgeous do these veggies look?! Pre and post roasting. I love the color of the heirloom tomatoes-- I so need to buy those more often!-- and the green from the zucchini. Just pretty. It would be nice during the holidays, I think. 


While the veggies and chickpeas were roasting work on the couscous. Super easy, yall. Butter and scallions and garlic. Heavenly smell!


Then add the couscous and toast them a little so some are a little brown and golden.


See! Brown and golden and toasty goodness!


Add a bit of water a veggie (or whatever kind you like) stock. And then just simmer a spell.


If you timed it all right (hallelujah! I did!) then you can plate things right up.
Couscous then roasted veggies then chickpeas.
Add some feta and the green part of the scallions for a tasty decoration.

And nom!

Yeah, this was excellent. I ate it all. Not in one sitting but real dang close. lol I loved all of the flavors even without the paprika and the forgotten lemon. But I bet the lemon gave it a nice little freshness.

I might roast the chickpeas a little less and add more veggies next time but really it was pretty good how it was :)
Ingredients

2 Zucchini
8 ounce Heirloom Tomatoes
¼ ounce Thyme
4 Scallions
4 cloves Garlic
1 Lemon
1 box Chickpeas
2 teaspoon Smoked Paprika
1.5 cup Israeli Couscous
2 unit Vegetable Stock Concentrate
1 cup Feta Cheese
4 tablespoon Olive Oil
2 tablespoon Butter
Salt/Pepper
  • Preheat oven to 425 degrees. 
  • Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
  • Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through. 
  • Drain and rinse the chickpeas toss with smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in the oven—it’s natural.
  • Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
  • Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
  • Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top chickpeas and with remaining veggies and feta cheese. Sprinkle with scallion greens.



Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

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