Click for Cookbook LOGIN
"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chickpea-Powered Mediterranean Couscous Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chickpea-Powered Mediterranean Couscous is from "The Good Book According to Marz" (Marilynn) - 20th Anniversary Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 zucchini
8 oz. heirloom grape tomatoes
¼ oz. thyme
4 scallions
4 cloves garlic
1 lemon
13.4 oz. chickpeas
2 t smoked paprika
1½ C Israeli Couscous
~ 4 T Veggie stock concentrate
1 C feta cheese
Directions:
Directions:
Adjust racks to middle and upper position and preheat oven to 425º.
Trim zucchini, then cut into ½" cubes.
Halve tomatoes.
Strip thyme leaves from stems.
Trim, then thinly slice scallions, keeping greens and whites separately.
Mince garlic. Halve lemon.
Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper.
Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
Drain and rinse the chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper.
Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway.
Heat 2 T butter, garlic, and scallion whites in a medium pot over medium-high heat.
Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves.
Toss to coat. Season with salt and pepper.
Cook, tossing, until couscous is lightly toasted, 2 - 3 minutes.
Stir stock concentrate and 3 C water into pot.
Bring to a boil, then lower heat and reduce to a simmer.
Cook until couscous is al dente, 10 - 12 minutes.
Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine.
Season with salt and pepper.
Divide couscous mixture between plates, then top with chickpeas and remaining veggies.
Sprinkle with scallion greens and remaining feta cheese.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

6W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!