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Roasted Kale & Chickpea Couscous Bowls

with Dried Apricots, Almonds & Pepper Jam Vinaigrette

Roasted Kale & Chickpea Couscous Bowls

Toasty couscous bowls with roasted kale and chickpeas, plus sweet dried apricots, crunchy almonds, and a tangy pepper jam vinaigrette for a bright, hearty bite.

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Ingredients

For 2 servings

  • 1 unit Chickpeas
  • 1 ounce Dried Apricots
  • 1 teaspoon Garlic Powder
  • 4 ounce Grape Tomatoes
  • 5 ounce Israeli Couscous
  • 4 ounce Kale
  • 1 unit Red Pepper Jam
  • 5 teaspoon Red Wine Vinegar
  • ½ ounce Sliced Almonds
  • 2 unit Veggie Stock Concentrate

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • 1 tablespoon Olive Oil
  • Pepper
  • Salt
Roasted Kale & Chickpea Couscous Bowls
American
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories820
Protein24g
Carbs120g
Fat22g
Tags:
VeggieFiber Smart
⚠️Allergens:
🌾Wheat

Swaps and substitutions

For a gluten-free version, swap the couscous for a gluten-free grain such as quinoa or rice. To avoid tree nuts, leave out the almonds or replace them with toasted pumpkin or sunflower seeds for similar crunch.

What to serve with it

Serve with warm pita, lemon wedges, or a simple tomato-cucumber salad to add freshness and extra texture. It also pairs well with a yogurt dip or a light soup for a more filling lunch or dinner.

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