Greek Vegetable-Chickpea Couscous
Ingredients
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 pint grape tomatoes
- 1 (14-oz) can quartered artichoke hearts, drained
- 3 Tbsp olive oil
- ¾ tsp Italian seasoning
- 1½ cups Israeli (pearl) couscous
- ¾ cup crumbled feta cheese
- ¾ cup chopped fresh parsley
- ½ cup olive oil vinaigrette
Instructions
- Preheat oven to 450°F. Toss together chickpeas, tomatoes, artichokes, oil, and seasoning on two large rimmed baking sheets; spread in a single layer. Roast 10 minutes or until tomatoes are tender and skins have split.
- Meanwhile, cook couscous according to package directions.
- Toss together artichoke mixture, couscous, cheese, parsley, and vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
540
|
540
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 689 | 689 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
