Falafel-Spiced Chickpea & Butternut Bowls
with Zesty Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Think of it as falafel for the multiverse—the same yummy components in a different form. A dose of garlic, sumac and lemon spark a Middle Eastern mood in roasted chickpeas and butternut squash. The vinaigrette glows on cuke and baby greens woven into pearls of couscous.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 200g Diced butternut squash
- 1 Cucumber
- 1 Lemon
- 165g Multicoloured pearl couscous
- 540ml Chickpeas (canned)
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
26 g
Saturated Fat
3 g
Sodium
770 mg
Total Carb
120 g
Sugars
15 g
Protein
28 g
Fibre
19 g
Preparation
Boil the couscous
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Roast the squash & chickpeas
- Meanwhile, drain and rinse the chickpeas.
- Mince the garlic.
- On a lined sheet pan, toss the squash and chickpeas with a drizzle of oil and S&P.
- Roast, stirring and adding ½ the garlic and ½ the spices halfway, 15 to 17 min., until golden brown.
Mise en place
- Meanwhile, small-dice the cucumber.
- Zest and juice the lemon.
Make the vinaigrette
- In a small bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and spices, 2 tbsp oil (double for 4 portions) and S&P.
Combine the couscous
- To the bowl of couscous, add the spinach, ⅔ of the vinaigrette and S&P; toss well.
Plate your dish
- Divide the couscous between your bowls.
- Top with the squash, chickpeas and cucumber.
- Drizzle with the remaining vinaigrette. Bon appétit!
