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Moroccan-Style Couscous Bowls Fill 1 Created with Sketch.

with Chickpeas, Tomatoes, & Feta Cheese

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 840 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, fluffy couscous is studded with golden raisins then topped with a hearty vegetable medley, which gets bold flavor from a blend of smoked paprika, cayenne pepper, cinnamon, and more. It’s all brought together by rich, soft-boiled eggs on top.

Get Cooking
fresh
ingredients
Moroccan-Style Couscous Bowls with Chickpeas, Tomatoes, & Feta Cheese
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)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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 tomatoes. If necessary, peel the garlic, then roughly chop. Peel and finely chop the ginger. Drain and rinse the chickpeas

Make the soft-boiled eggs:
2 Make the soft-boiled eggs:

Carefully add the eggs to the pot of boiling water. Cook 6 to 7 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and season with salt and pepper.

Cook the vegetables:
3 Cook the vegetables:

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 and combined. Add the chopped garlic and ginger and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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. 

Cook the couscous:
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 and cover. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Finish the couscous & serve your dish:
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 seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients:
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 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. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs and season with salt and pepper.

Make the soft-boiled eggs:
Cook the vegetables:
3 Cook the vegetables:

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 and combined. Add the chopped garlic and ginger and spice blend. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. 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 and cover. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Cook the couscous:
Finish the couscous & serve your dish:
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 seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy!