---
title: Roasted Kale & Chickpea Couscous Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-kale-chickpea-couscous-bowls-65660993367fb66559cf974e
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Tree Nuts
tags:
  - Veggie
  - Grain
  - Quick
  - Healthy
rating: 4.0
rating_count: 1100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique combination of flavors and textures, though some found it too sweet or bland.
  - theme: Ease of prep
    text: Simple to prepare, but kale and chickpeas should be roasted separately since kale cooks much faster.
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Couscous/roasted-kale-chickpea-couscous-bowls.avif"
---

@kale{1%unit}
@chickpeas{1%unit}
@garlic powder{1%tsp}
@veggie stock concentrate{1%unit}
@israeli couscous{1%cup}
@grape tomatoes{1%cup}
@red pepper jam{2%tbsp}
@red wine vinegar{1%tbsp}
@dried apricots{½%cup}
@sliced almonds{¼%cup}
@olive oil{2%tbsp}
@cooking oil{1%tsp}
@salt{}
@pepper{}

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Remove and discard any large stems from kale. Drain and rinse chickpeas.

Place kale and chickpeas in a #large bowl{}. Toss with garlic powder, half the veggie stock concentrate, a drizzle of cooking oil, and a pinch of salt and pepper. Spread kale and chickpeas out in a single layer on a #foil-lined baking sheet{}. Roast on top rack until slightly crispy, stirring halfway through ~{20%minutes}. Wipe out bowl.

Meanwhile, in a #small pot{}, combine israeli couscous, remaining stock concentrate, and 1¼ cups water. Bring to a boil, then cover and reduce heat to low. Cook until tender ~{8%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, halve grape tomatoes. In bowl used for kale and chickpeas, whisk together red pepper jam, half the red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper until thoroughly combined.

To bowl with dressing, add tomatoes and dried apricots. Toss to combine. Transfer roasted kale and chickpeas and cooked couscous to bowl. Toss to combine; season with salt and pepper to taste.

Divide roasted kale and chickpea couscous between bowls and top with sliced almonds. Serve.