Romesco Chickpea & Couscous Bowls with Currants, Almonds & Goat Cheese Sauce
600 Calories or Less

Romesco Chickpea & Couscous Bowls

with Currants, Almonds & Goat Cheese Sauce

40 MIN
4 Servings
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Vegetarian
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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.
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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
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    From the Test Kitchen

    These hearty vegetarian bowls get rich, nutty flavor from our romesco coated chickpeas, which you'll serve over couscous studded with currants for even more pops of flavor. It's completed by roasted zucchini, marinated tomatoes and cucumbers, and a tangy goat cheese sauce you'll drizzle on top.
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    Vegetarian 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
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    fresh
    ingredients
    Romesco Chickpea & Couscous Bowls with Currants, Almonds & Goat Cheese Sauce
    Title
    • 1 15.5-Oz Can Chickpeas
    • 1 cup Pearl Couscous
    • 2 cloves Garlic
    • ½ lb Grape Tomatoes
    • 2 Zucchini
    • 1 Lemon
    • 4 Persian Cucumbers
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 oz Sliced Roasted Red Peppers
    • 2 Tbsps Dried Currants
    • 2 oz Goat Cheese
    • 2 Tbsps Sliced Roasted Almonds
    time-saving
    tips & techniques
    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. 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 large 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. In a separate bowl, whisk together the goat cheese and 2 tablespoons of warm water; season with salt and pepper.

    Roast the zucchini
    2 Roast the zucchini

    Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Cook & finish the couscous
    3 Cook & finish 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. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

    Cook the chickpeas & serve your dish
    4 Cook the chickpeas & serve your dish
    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, peppers, 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 softened. Turn off the heat. Carefully add the romesco sauce and the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Serve the finished couscous topped with the roasted zucchini, cooked chickpeas, and marinated tomatoes and cucumbers (including any liquid). Drizzle with the goat cheese sauce. Garnish with the almonds. Enjoy!

    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. 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 large 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. In a separate bowl, whisk together the goat cheese and 2 tablespoons of warm water; season with salt and pepper.

    2 Roast the zucchini

    Line a sheet pan with foil. Place the zucchini rounds on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the zucchini
    Cook & finish the couscous
    3 Cook & finish 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. Add the currants and a drizzle of olive oil; stir to combine. Cover to keep warm.

    4 Cook the chickpeas & serve your dish
    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, peppers, 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 softened. Turn off the heat. Carefully add the romesco sauce and the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Serve the finished couscous topped with the roasted zucchini, cooked chickpeas, and marinated tomatoes and cucumbers (including any liquid). Drizzle with the goat cheese sauce. Garnish with the almonds. Enjoy!
    Cook the chickpeas & serve your dish
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