Greek-Style Chickpea & Couscous Bowl

Greek-Style Chickpea & Couscous Bowl

with Tzatziki & Feta

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cook time

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.

ingredients_image

Instructions

1 OF 6

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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

recipe-step-image-Prepare the ingredients}

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.

recipe-step-image-Cook the couscous}

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.

recipe-step-image-Cook the chickpeas}

step 3

Cook the chickpeas

Meanwhile, 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 and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
recipe-step-image-Cook the zucchini}

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.

recipe-step-image-Cook the chicken}

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.

recipe-step-image-Finish the couscous & serve your dish}

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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