Israeli Couscous with Roasted Chickpeas & Veggies

I cannot tell a lie. This is not my creation. 

Samantha, a participant in my REFIT with Sam i Am class, blessed me with a free box from HelloFRESH, a weekly home-delivery meal planning company. There are three different plans: Classic, Veggie and Family with each serving 2-4 persons. For us, I found it easier to order the Vegetarian adding meat, at home, to my hubby's portion. Each box arrives with fresh ingredients for 3 different meals and laminated recipe cards! You control the spice and seasonings. I think this would be an excellent idea for vacations where you have access to a kitchen. Simply pack or purchase the basic supplies, like olive oil, butter and your fave kitchen knife. Then, have your HelloFRESH box delivered to your vacation home for the week!

Israeli Couscous with Roasted Chickpeas & Veggies


1 Zucchini
1 cup Heirloom Grape Tomatoes
Olive Oil (or your favorite oil)
Fresh Thyme
2 Green Onions (a.k.a Scallions)
2 Cloves Garlic
The juice of 1 Lemon
1 can Chickpeas (a.k.a. Garbanzo Beans)
1-2 tablespoons Smoked Paprika
2 tablespoons Butter
1 1/2 cups Israeli Couscous
1 1/2 cups Veggie Stock
Feta Cheese Crumbles
Black Pepper

• Heat oven to 425*.
• Trim zucchini and cut into 1/2" cubes. Halve tomatoes. Strip thyme leaves from steps. Discard stems. Thinly slice green onions, keeping green portion separate from white portion. Mince garlic. Halve lemon.
• Toss zucchini cubes, tomato halves and half of the thyme leaves in a drizzle of olive oil. Season with black pepper. Spread on one end of a cookie sheet lined with either parchment paper or a Silpat® (my preference). THEN...
• Rinse and drain chickpeas in a strainer under running water to remove extra salt and that weird starch-gel. Toss in olive oil and smoked paprika and black pepper. Spread chickpeas on the other end of the lined cookie sheet from the veggies.
• Roast 425* for 20 minutes, tossing or stirring everything around about halfway through. Chickpeas may pop in the oven, which is natural!
• While veggies are roasting, prepare Israeli Couscous...
• Heat butter, minced garlic and scallion whites in a skillet over medium-high heat for about 2-3 minutes, add dry couscous and remaining thyme and black pepper. Cook, tossing or stirring until couscous is lightly toasted about 3-4 minutes. Watch the skillet. The browning butter could burn quickly. Any bits stuck to skillet will be deglazed in the next step.
• Stir 1 1/2 cups veggie stock into skillet. Bring to boil, lower heat and simmer until couscous is al dente (like pasta) 10-12 minutes.
• When the veggies are roasted and the couscous is ready, stir together with the juice of 1 lemon and as much feta as you desire. 
• Serve with feta and green scallions (a.k.a the tops) sprinkled on top.
• ENJOY! 

TIPS: 

• You can easily make this dish vegan by omitting the feta cheese and substituting your fave oil or vegan butter in place of the dairy butter.
• Also, if you or your family are meat eaters, this works well as a side dish to either chicken or fish!

GO PLAY WITH YOUR FOOD... and check out HelloFRESH!