Za’atar Nourish Bowls with Roasted Chickpeas
Couscous, Fresh Mint & Labneh Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Let’s work on the mind-body connection. These uplifting vegetarian bowls are brimming with different things to nibble on. Pick up some protein from roasted chickpeas spiced with za’atar, one of the herbiest, earthiest and downright enchanting seasoning blends around. Maintain the Middle Eastern mood with a mound of warm couscous flecked with fresh mint leaves, along with a salad of fresh cherry tomatoes, baby greens and cuke. More spices make your creamy lemon-labneh vinaigrette shine. True za’at!
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Cherry tomatoes
- 1 Bunch of mint
- 1 Garlic clove
- 1 Lemon
- 1 Cucumber
- 540ml Chickpeas (canned)
- 100g Couscous
- 30ml Labneh
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Small pot (or kettle)
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Large heatproof bowl
Parchment paper
Total Fat
9 g
Saturated Fat
2 g
Sodium
1020 mg
Total Carb
90 g
Sugars
13 g
Protein
23 g
Fibre
18 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the za’atar and S&P. Roast, stirring halfway, 20 to 25 min., until crispy and beginning to brown. Set aside to cool.
Mise en place
Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Pick the mint leaves off the stems; finely chop the leaves. Mince the garlic.
Start the couscous
In a large heatproof bowl, combine the couscous, boiling water and S&P. Cover and let sit for 5 min. Fluff and keep warm.
Make the vinaigrette
Juice the lemon. In a medium bowl, combine 1 tbsp water, 3 tbsp olive oil (double both for 4 portions), the labneh, garlic, lemon juice (start with ⅓), remaining za’atar and S&P.
Finish the couscous & make the salad
Small-dice the cucumber. Halve the tomatoes. To the bowl of couscous, add ½ the mint; stir well. In a large bowl, combine the baby greens, cucumber, tomatoes and ⅓ of the vinaigrette.
Plate your dish
Divide the couscous between your bowls. Top with the salad and chickpeas. Drizzle with the remaining vinaigrette. Garnish with the remaining mint. Bon appétit!
