Moroccan-Style Couscous Bowls with Chickpeas, Tomatoes, & Feta Cheese

Moroccan-Style Couscous Bowls

with Chickpeas, Tomatoes, & Feta Cheese

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Moroccan-Style Couscous Bowls with Chickpeas, Tomatoes, & Feta Cheese
Title
time-saving
tips & techniques
Feta Cheese
Couscous
Crushed Tomatoes
How To: Peel Garlic
Garlic
Spinach
Ginger
How To: Small Dice an Onion
Chickpeas
Golden Raisins
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 fresh 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. 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.

Cook the vegetables & make the sauce:
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. 

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. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. 

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 sauce and seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy! 

Tips from Home Chefs

Get Plans

Moroccan-Style Couscous Bowls

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 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.

Make the soft-boiled eggs:
Cook the vegetables & make the sauce:
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. 

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 sauce and seasoned eggs. Garnish with the cheese (crumbling before adding). Enjoy! 

Browse Steps
1 of 5