Falafel-Spiced Chickpea & Butternut Bowls
with Zesty Garlic Vinaigrette & Pearl Couscous
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Think of it as falafel for the multiverse—where some of the same yummy components have taken on a different form! So we’ve got whole chickpeas ready to roast alongside similar-size chunks of butternut squash. A bit of garlic, za’atar and lemon is all it takes to spark a classic Middle Eastern spirit. Sprinkle more spices into the vinaigrette, which sends a sparkle to chopped cuke and baby greens woven into pearls of couscous.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 2 Garlic cloves
- 1 Lemon
- 1 Cucumber
- 540ml Chickpeas (canned)
- 165g Multicoloured pearl couscous
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Sesame , Sulphites, Wheat
You will need:
Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
3 g
Sodium
970 mg
Total Carb
122 g
Sugars
15 g
Protein
28 g
Fibre
20 g
Preparation
Boil the couscous
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Roast the squash & chickpeas
Meanwhile, drain and rinse the chickpeas. Mince the garlic. On a lined sheet pan, toss the squash and chickpeas with a drizzle of oil and S&P. Roast, 10 min., until partially cooked. Remove from the oven and add ½ the garlic and ½ the za’atar; toss well. Roast, 5 to 7 min., until golden brown.
Mise en place
Meanwhile, small-dice the cucumber. Zest and juice the lemon.
Make the vinaigrette
In a small bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and za’atar, 2 tbsp oil (double for 4 portions) and S&P.
Combine the couscous
To the bowl of couscous, add the spinach, ⅔ of the vinaigrette and S&P; toss well.
Plate your dish
Divide the couscous between your bowls. Top with the squash, chickpeas and cucumber. Drizzle with the remaining vinaigrette. Bon appétit!
