Mediterranean-Style Chickpea & Couscous Bowls

with Roasted Zucchini & Feta

40 MIN

+$2.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

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

45g Of Protein

Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
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

step-by-step

instructions

Cook Along

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. Roughly chop the olives. Halve the tomatoes. Halve the cucumbers lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. 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.

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 large 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.

5 Cook the chicken

Transfer the cooked chickpeas to a bowl; cover with foil to keep warm. Wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

6 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 chicken, roasted zucchini, cooked chickpeas, chopped olives, and tzatziki. Enjoy!

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