Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the halved tomatoes, sliced cucumber, the juice of 2 lemon wedges, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Add the couscous to the pot of boiling water and cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate; cover with foil to keep warm.
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.
To the pot of cooked couscous, add the feta (crumbling before adding) and marinated tomatoes and cucumber (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked zucchini, cooked chickpeas, cooked shrimp, and tzatziki. Enjoy!
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the halved tomatoes, sliced cucumber, the juice of 2 lemon wedges, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Add the couscous to the pot of boiling water and cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Transfer to a plate; cover with foil to keep warm.
Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.
To the pot of cooked couscous, add the feta (crumbling before adding) and marinated tomatoes and cucumber (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked zucchini, cooked chickpeas, cooked shrimp, and tzatziki. Enjoy!
Tips from Home Chefs