I have amazing friends and one treated me to Hello Fresh this week!
Source: Hello Fresh | Serves: 2 | Time: 50 min
Changes: added #zucchini; used infused EVO
S&P, to taste throughout
9 oz #carrots, cut into circles
1 bell pepper, cut into strips
1 zucchini, diced
13.4 oz #chickpeas
1 tbsp shawarma spice blend
1/2 red onion, thinly sliced
1 lemon, quartered
1/4 oz cilantro, finely chopped
Pinch of sugar
1 tsp garlic powder, divided
2 tbsp yogurt
2 tbsp sour cream
1 tbsp harissa powder
1 tbsp vegan butter
2.5 oz Israel #couscous
1 veggie stock cube
3/4 cup water
1 oz dried #apricots
Put one rack in the oven on the medium level and another above it. Preheat oven to 425F.
Toss carrots on a baking sheet with a large drizzle of EVO, 1 tsp shawarma spice, salt & pepper. Toss chickpeas in remaining shawarma spice and drizzle of EVO and push to one side of another baking sheet. Add zucchini and bell pepper alongside chickpeas. Drizzle them with EVO, S&P. Pop both sheets in the oven and roast for 18 min.
Meanwhile, in a small bowl combine onion, juice from half of the lemon wedges, a pinch of sugar and salt. Set aside to pickle.
In a separate bowl, combine yogurt, 1/4 tsp of garlic, squeeze of lemon juice, and harissa powder. Add 1 tsp of water at a time to get desired consistency. Add S&P to taste. Set aside.
Now cook your couscous. Melt 1 tbsp butter in a medium pot over medium-high heat. Add couscous and stir for 2-3 minutes. Add stock concentrate, 3/4 cup water, remaining garlic powder, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Remove from heat and keep covered.
Once veggies are cooked, mix apricots with the couscous. Divide couscous among bowls. Top with veggies and drizzle with yogurt sauce. Then add pickled onions and cilantro. Enjoy!