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Moroccan-Style Couscous Bowls
with Chickpeas, Tomatoes, & Feta Cheese
25 MIN
2 Servings
From the Test Kitchen
In this dish, a bed of fluffy couscous is topped with a hearty, well-sauced medley of vegetables, which gets bold flavor from a blend of smoked paprika, cayenne, cinnamon, and more. Each dish is complete with a rich soft-boiled egg.
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NutritionPER SERVING
-
Calories920 Cals (est.)
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fresh
ingredients
Title
-
2 Pasture-Raised Eggs
- 1 cup Yellow Couscous
- 1 15.5 -Ounce Can Chickpeas
- 1 15-Ounce Can Crushed Tomatoes
-
½ lb Cocktail Tomatoes
-
1 Yellow Onion
- 2 cloves Garlic
- 2 oz Spinach
- 1 1-Inch Piece Ginger
- 1½ oz Feta Cheese
- 3 Tbsps Golden Raisins
-
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Quarter the fresh tomatoes. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Drain and rinse the chickpeas.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs and season with salt and pepper.
3
Cook the vegetables & make the sauce:
While the eggs cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and quartered tomatoes; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and ginger and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes and chickpeas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Add the spinach and stir until wilted. Season with salt and pepper to taste.
4
Cook the couscous:
While the vegetables cook, in the same pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
5
Finish the couscous & serve your dish:
Add the raisins and a drizzle of olive oil to the pot of cooked couscous; stir to combine. Season with salt and pepper to taste. Serve the finished couscous topped with the cooked vegetables and sauce and seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy!
1
Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the onion. Quarter the fresh tomatoes. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Drain and rinse the chickpeas.
2
Make the soft-boiled eggs:
Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs and season with salt and pepper.
3
Cook the vegetables & make the sauce:
While the eggs cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and quartered tomatoes; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and ginger and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the crushed tomatoes and chickpeas; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Add the spinach and stir until wilted. Season with salt and pepper to taste.
4
Cook the couscous:
While the vegetables cook, in the same pot, combine the couscous, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork.
5
Finish the couscous & serve your dish:
Add the raisins and a drizzle of olive oil to the pot of cooked couscous; stir to combine. Season with salt and pepper to taste. Serve the finished couscous topped with the cooked vegetables and sauce and seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy!
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