Roasted Kale Smoked & Chickpea Couscous Bowls

Name: Roasted Kale Smoked & Chickpea Couscous Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 10 oz Israeli couscous; 2 unit chickpeas; 2 tsp cooking oil; 2 oz dried apricots; 2 tsp garlic powder; 8 oz grape tomatoes; 8 oz kale; 2 tbsp olive oil; pepper; 2 unit red pepper jam; 5 tsp red wine vinegar; salt; 1 oz sliced almonds; 4 unit veggie stock concentrate; 1¼ cup water

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👥 4 servings 📊 medium ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes source_chef: Michelle Doll Olson

🥘 Ingredients

Israeli couscous
10 oz
chickpeas
2 unit
cooking oil
2 tsp
dried apricots
2 oz
garlic powder
2 tsp
grape tomatoes
8 oz
kale
8 oz
olive oil
2 tbsp
pepper
red pepper jam
2 unit
red wine vinegar
5 tsp
salt
sliced almonds
1 oz
veggie stock concentrate
4 unit
water
1¼ cup

🍳 Cookware

large bowl
baking sheet
small pot

1

Wash and dry produce. Remove and discard any large stems from kale . Drain and rinse chickpeas .

kale: 8 oz, chickpeas: 2 unit
2

Place kale and chickpeas in a large bowl . Toss with garlic powder , half of the veggie stock concentrate , a large 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 until slightly crispy, stirring halfway through, ⏱️ 20 minutes . (For 4 servings, divide kale and chickpeas between two baking sheets and roast on top and middle racks, swapping rack positions halfway through.) Wipe out the bowl.

garlic powder: 2 tsp, veggie stock concentrate: 4 unit, cooking oil: 2 tsp, salt, pepper
3

In a small pot , combine Israeli couscous , remaining stock concentrate, and water . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 7 minutes . Keep covered off heat until ready to serve.

Israeli couscous: 10 oz, water: 1¼ cup
4

While couscous cooks, halve grape tomatoes . In the bowl used for kale and chickpeas, whisk together red pepper jam , red wine vinegar , half the vinegar (all for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.

grape tomatoes: 8 oz, red pepper jam: 2 unit, red wine vinegar: 5 tsp, olive oil: 2 tbsp
5

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

dried apricots: 2 oz
6

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

sliced almonds: 1 oz