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!
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You Will Need
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 ½ cups, but some may boil off while you prep. Thoroughly rinse produce and pat dry. Mince garlic. Drain chickpeas. Cut roasted red peppers into ½" dice. Stem and coarsely chop cilantro. Cut broccoli florets into bite-sized pieces. Zest lemon. Mince lemon zest and halve lemon.
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.
Cook the Couscous
In a medium mixing bowl, add couscous, ginger, garlic, curry powder, and a pinch of salt and pepper. Pour 1 ½ 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.
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.
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.
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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