Chickpea Almond and Vegetable Couscous
With flavorful couscous, crunchy almonds, zesty lemon and Moroccan spices, this fresh salad is tasty as well as a belly filler.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Bell peppers (Organic)
5 2.5 oz
Zucchini (Organic)
8 4 oz
Carrot (Organic)
6 3 oz
Lemon
2 1 Whole
Cilantro (Organic)
1 0.5 oz
Garlic (Organic)
2 1 Clove
Protein & more
Couscous
1 0.5 cup
Chickpea
1 0.5 Can
Vegetable Broth Paste
2 1 teaspoon
Sliced almonds
3 1.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Smoked paprika
1 0.5 teaspoon
Garlic powder
1 0.5 teaspoon
Prep ahead (optional)
a. Quarter red onion. b. Peel carrot, cut ½" coins. c. Slice zucchini in half lengthwise, cut ½" half moons. d. Cut bell pepper into 1" pieces. e. Zest lemon, juice. f. Mince garlic. g. Finely chop cilantro.
Instructions
1
Roast the vegetables:
a. Preheat oven to 400°. Grease a baking tray.
b. In a bowl, combine together the red onion (quarter), carrot (peel, cut ½" coins), zucchini (slice into half lengthwise, cut ½" half moons), bell pepper (cut into 1" pieces). Add the Moroccan spice mix, 1 tbsp olive oil and ½ tsp salt. Toss to combine and spread on baking tray.
c. Roast vegetables till they are fork tender, around 15-20 minutes.
2
Meanwhile, cook couscous:
a. Boil 1 cup of water (½ cup for 2 person portions) along with the vegetable broth paste.
b. In a saucepan, heat ½ tbsp olive oil. Add the garlic (mince). Saute for a minute or two, or until the garlic starts browning.
c. Add the couscous and ½ tsp salt. Stir to coat the couscous with oil, about 1 minute.
d. Add the boiling stock, cover and remove from heat. Let it stand for about 5 minutes or till all the liquid is absorbed. Fluff with fork.
e. Add chickpeas (drain), lemon zest, lemon juice and half the cilantro (finely chop) and mix well.
3
Serve:
a. Heat a small saute pan. Add the sliced almonds. Toast for a couple of minutes, stirring and watching closely.
b. Divide couscous amongst plates. Top with roasted vegetables and toasted almonds.
c. Garnish with remaining cilantro (mince). Pour a glass of wine and enjoy!
Chef's notes
For a creamy element, garnish with a dollop of vegan sour cream.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA