Delicata Squash & Chickpea Grain Bowls

with Currants, Spinach & Lemon Yogurt

40 MIN

+$8.99/serving 2 Servings

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add Salmon

From the Test Kitchen

For these hearty grain bowls, a base of barley (studded with sweet currants) is served with a bevy of toppings: za'atar-roasted squash, sautéed chickpeas and spinach, fresh mint, and a dollop of creamy lemon yogurt to bring it all together.
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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
1 Delicata Squash
½ cup Pearled Barley
3 oz Baby Spinach
½ cup Plain Nonfat Greek Yogurt
1 15.5-Oz Can Chickpeas
2 cloves Garlic
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
2 Tbsps Dried Currants
1 Lemon
1 bunch Mint

step-by-step

instructions

Cook Along

1 Cook the barley

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare & roast the squash

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za'atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Prepare the remaining ingredients

Meanwhile, drain and rinse the chickpeas. Peel and finely chop 2 cloves of garlic. Pick the mint leaves off the stems. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.

4 Cook the chickpeas & spinach

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Cook the salmon

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

6 Finish the barley & serve your dish

To the pot of cooked barley, add the currants, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked salmon, roasted squash, cooked chickpeas and spinach, and lemon yogurt. Garnish with the mint leaves (tearing just before adding). Enjoy!