Mediterranean Chickpea & Couscous Bowls with Roasted Zucchini & Feta
600 Calories or Less

Mediterranean Chickpea & Couscous Bowls

with Roasted Zucchini & Feta

40 MIN
4 Servings
Wellness at Blue Apron
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Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
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Nutritionist's Pick
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    From the Test Kitchen

    These Greek-inspired 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.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian 600 Calories Or Less
    • Nutrition
    • Calories
      440 Cals (est.)
    Mediterranean Chickpea & Couscous Bowls with Roasted Zucchini & Feta
    • 1 15.5-Oz Can Chickpeas
    • 1 cup Pearl Couscous
    • 2 Zucchini
    • ½ lb Grape Tomatoes
    • 2 Persian Cucumbers
    • 1 Lemon
    • 2 cloves Garlic
    • 3 oz Feta Cheese
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 oz Pitted Niçoise Olives
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Whole Dried Oregano

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Drain and rinse the chickpeas. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Roughly chop the olives. 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 cucumbers, the juice of 2 lemon wedges, as much of the garlic paste as you'd like, 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.

    2 Roast the zucchini

    Meanwhile, line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt, pepper, and the oregano; turn to coat. Arrange in an even layer. Roast 10 to 15 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the zucchini
    Cook the couscous
    3 Cook the couscous

    Meanwhile, 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.

    4 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.
    Cook the chickpeas
    Finish the couscous & serve your dish
    5 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the feta (crumbling before adding) and marinated tomatoes and cucumbers (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, chopped olives, and tzatziki. Enjoy!

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