Meal Kit

Curried Couscous with Roasted Chickpeas

With Broccoli and Feta Cheese

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This smash hit dish is a mish-mash of Mediterranean flavors that we love. It starts with simply roasted chickpeas paired with a garlicky, ginger-ish, curry-ified couscous with a side of roasted broccoli. We tie it together with lemon-infused yogurt sauce for a melange of flavors you’ll want in your mouth right now. Stop reading and get cooking!

In Your Box (serves 2)

  • 1 Garlic Clove
  • 15½ oz. Canned Chickpeas
  • 3 oz. Roasted Red Peppers
  • 4 Cilantro Sprigs
  • 5 oz. Broccoli
  • 1 Lemon
  • Info
    1 cup Couscous
  • 1 tsp. Chopped Ginger
  • 2 tsp. Curry Powder
  • Info
    5⅓ oz. Plain Greek Yogurt
  • Info
    1 oz. Feta Cheese Crumbles

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Pot
  • 1 Baking Sheet
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Place a colander in the sink. Bring a medium pot with 2 cups of water to a boil - you'll only need 1 1/2 cups, but some may boil off while you prep. Thoroughly rinse produce and pat dry. Mince garlic. Drain chickpeas. Cut roasted red peppers into 1/2" dice. Stem and coarsely chop cilantro. Cut broccoli florets into bite-sized pieces. Zest lemon. Mince lemon zest and halve lemon.

  2. 2

    Cook the Chickpeas

    Prepare a baking sheet with foil and cooking spray. Spread chickpeas on one half of the baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Bake for 15 minutes. Roasting the chickpeas will give them a toasty flavor and slightly crisp texture.

  3. 3

    Cook the Couscous

    In a medium mixing bowl, add couscous, ginger, garlic, curry powder, and a pinch of salt and pepper. Pour 1 1/2 cups boiling water into bowl and stir about 10 seconds. Add 1 tsp. olive oil and mix well. Cover bowl tightly with plastic wrap and set aside for 10 minutes. Uncover and use a fork to fluff couscous. Couscous grains are actually small balls of pasta, and cook easily and quickly by just being covered with boiling water.

  4. 4

    Cook the Broccoli

    Remove baking sheet from oven and stir chickpeas. Add broccoli to other half of baking sheet and drizzle with 1 tsp. olive oil and a pinch of salt and pepper. Toss with tongs or two forks, being careful of hot baking sheet. Spread broccoli into single layer and return baking sheet to oven for 15 minutes, or until chickpeas are lightly browned and crispy and broccoli is lightly browned and tender. After removing baking sheet from oven, add roasted red peppers to the baking sheet and gently mix chickpeas, broccoli, and red peppers. Set aside.

  5. 5

    Prepare the Yogurt

    In a mixing bowl, combine yogurt, lemon zest, juice from half the lemon, half the cilantro, and a pinch of salt and pepper. Whisk until smooth and set aside. This creamy, citrus-y condiment provides a nice counterpoint to the highly spiced curry.

  6. 6

    Plate the Dish

    Divide couscous between two plates. Add chickpea-vegetable mixture on top. Drizzle with lemony yogurt sauce and garnish with remaining cilantro, feta, and lemon wedge.

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