ZUCCHINI COUSCOUS VEGGIE BOWL

This colorful veggie bowl is as delicious as it looks. Perfect for a healthy family meal or meal prep for the week!

*Recipe by my sis, Alicia Hickey!

 
 
 
 

INGREDIENTS
6 medium zucchinis, cut into bite-sized pieces
8.8 oz Israeli pearl couscous
3 cans chickpeas, rinsed
10 oz grape tomatoes, halved
8 oz baby bella mushrooms, quartered
Low-sodium vegetable broth, Kettle & Fire
6 green onion stalks
1 lemon, sliced
3 cloves garlic, minced (garlic press)
5 tbsp fresh thyme, plucked
2 tbsp butter
4 tbsp paprika
Salt and pepper
Extra virgin olive oil
Crumbled feta cheese, to garnish

INSTRUCTIONS
1. Preheat oven to 400°F (200°C).

2. Arrange the zucchini pieces on a baking sheet. Season with 2 tbsp of thyme, salt, pepper, and olive oil. Mix well.

3. On a separate baking sheet, arrange the tomatoes and mushrooms. Season with 1 tbsp of thyme, salt, pepper, and olive oil. Mix well.

4. On another baking sheet, place the chickpeas and season with paprika, salt, pepper, and olive oil. Mix well to ensure they are fully coated in paprika.

5. Bake all three trays in the oven for 15-20 minutes, stirring halfway through until slightly charred. The chickpeas should be slightly crunchy (broil for 2-3 minutes for extra crispiness).

6. While the vegetables are roasting, prepare the couscous. Thinly slice the white parts of the green onions and cut the green parts into 1-2 inch pieces.

7. In a pot, melt the butter and sauté the white parts of the green onions for about 2 minutes. Add the minced garlic and cook for 1 minute, being careful not to burn it.

8. Add the couscous to the pot and stir until slightly toasted, about 2 minutes.

9. Follow the package directions for cooking the couscous, replacing water with vegetable broth. Add the broth slowly, as if making a risotto, until the couscous is al dente. Season with the remaining fresh thyme, salt, and pepper.

10. Once everything is cooked, assemble your dish: start with a base of couscous, then layer the zucchini, tomatoes, mushrooms, and top with chickpeas.

11. Garnish with chopped green onions, crumbled feta, and a squeeze of lemon juice. Enjoy!

Love,
Colie 

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@coliescooking ZUCCHINI COUSCOUS VEGGIE BOWL: Recipe👇🏽 This colorful veggie bowl is as delicious as it looks. Perfect for a healthy family meal or meal prep for the week! Recipe by my sis, Alicia! 🥣: @West Elm 🎽: @Petal & Pup INGREDIENTS 6 medium zucchinis, cut into bite-sized pieces 8.8 oz Israeli pearl couscous 3 cans chickpeas, rinsed 10 oz grape tomatoes, halved 8 oz baby bella mushrooms, quartered Low-sodium vegetable broth, @Kettle & Fire 6 green onion stalks 1 lemon, sliced 3 cloves garlic, minced 5 tbsp fresh thyme, plucked 2 tbsp butter, @Land O’Lakes 4 tbsp paprika Salt and pepper Extra virgin olive oil Crumbled feta cheese, to garnish INSTRUCTIONS 1. Preheat oven to 400°F. 2. Arrange the zucchini pieces on a baking sheet. Season with 2 tbsp of thyme, salt, pepper, and olive oil. Mix well. 3. On a separate baking sheet, arrange tomatoes & mushrooms. Season w/1 tbsp of thyme, s+p, & olive oil. Mix. 4. On another baking sheet, place chickpeas and season with paprika, s+p, & olive oil. Mix. 5. Bake for 15-20 minutes, stirring halfway through. 6.Prepare the couscous. Thinly slice the white parts of green onions and cut the green into 1-2 inch pieces. 7. In a pot, melt the butter and sauté whites for about 2 minutes. Add garlic and cook for 1 min. 8. Add couscous and stir until slightly toasted, ~ 2 minutes. 9. Follow the package directions for couscous, replacing water w/ veg broth. Season with remaining fresh thyme, salt, and pepper. 10.Assemble your dish: start with couscous, then layer zucchini, tomatoes, mushrooms, and top with chickpeas. 11. Garnish with chopped green onions, crumbled feta, and a squeeze of lemon juice. Enjoy! Love, Chef Alicia, Chef Halle, and Chef Colie #veggiebowl #mealprep #vikingkitchen #familydinnerideas #zucchinibowl ♬ Bad Reputation - Joan Jett