
Greek-Style Chickpea & Couscous Bowl
with Tzatziki & Feta
add Chicken Breasts
40 min
These hearty vegetarian bowls get bright flavor from chickpeas cooked with garlic and lemon, plus a dollop of creamy tzatziki served on top. Tangy feta cheese and a duo of marinated cucumber and tomatoes add punchy flavor and exciting texture to the pearled couscous served underneath.
Details
These hearty vegetarian bowls get bright flavor from chickpeas cooked with garlic and lemon, plus a dollop of creamy tzatziki served on top. Tangy feta cheese and a duo of marinated cucumber and tomatoes add punchy flavor and exciting texture to the pearled couscous served underneath.
Nutrition
760 Cal/serving
See details
Ingredients
2 each
Boneless, Skinless Chicken Breasts
½ cup
Pearl Couscous
1 each
15.5-oz can Chickpeas
4 oz
Grape Tomatoes
1 each
Persian Cucumbers
1 each
Zucchini
1 each
Lemon
1 ½ oz
Feta Cheese
2 clove
Garlic
½ cup
Tzatziki (cucumber-yogurt sauce)
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.

Instructions
1 OF 6

step 1
Prepare the ingredients
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.
Instructions

step 1
Prepare the ingredients
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.

step 2
Cook the couscous
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.

step 3
Cook the chickpeas

step 4
Cook the zucchini
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. Turn off the heat.

step 5
Cook the chicken
Transfer the cooked zucchini to a plate; cover with foil to keep warm. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 6
Finish the couscous & serve your dish
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. Slice the cooked chicken crosswise. Serve the finished couscous topped with the cooked zucchini, cooked chickpeas, sliced chicken, and tzatziki. Enjoy!
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