Roasted Kale & Chickpea Couscous Bowls

🥘 Ingredients

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

🍳 Cookware

• large bowl
• foil-lined baking sheet
• small pot

1. 

   1

   kale chickpeas garlic powder veggie stock concentrate israeli couscous grape tomatoes red pepper jam red wine vinegar dried apricots sliced almonds olive oil cooking oil salt pepper

   kale: 1 unit, chickpeas: 1 unit, garlic powder: 1 tsp, veggie stock concentrate: 1 unit, israeli couscous: 1 c, grape tomatoes: 1 c, 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
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

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