Crispy Chickpea Couscous Bowls with Poblano, Hummus & Lemon Crema

Updated at: Thu, 17 Aug 2023 01:10:45 GMT

Step 1

Adjust racks to bottom and top positions and preheat oven to 425 degrees. Wash and dry produce. Halve, deseed, and slice poblano into ½-inch-thick strips; halve strips crosswise. Halve, peel, and cut onion into ½-inch-thick wedges; finely chop a wedge or two until you have 2 TBSP (3 TBSP for 4 servings). Drain and rinse chickpeas; pat dry with paper towels. Peel and finely chop garlic. Zest and quarter lemon. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons.

Step 2

Toss poblano and onion wedges on a baking sheet with a large drizzle of olive oil, 1 tsp Tunisian Spice (2 tsp for 4 servings), salt, and pepper. Toss chickpeas on a separate sheet with a large drizzle of olive oil, 1 tsp Tunisian Spice (2 tsp for 4; you’ll use more later), salt, and pepper. Roast veggies on bottom rack and chickpeas on top rack, stirring halfway through, until veggies are tender and chickpeas are crispy, 18-20 minutes for veggies and 25-30 minutes for chickpeas.

Step 3

Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous and garlic; cook, stirring, until couscous is lightly toasted, 1-2 minutes. Stir in stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Step 4

While couscous cooks, in a small bowl, combine hummus, ½ tsp Tunisian Spice (1 tsp for 4 servings; be sure to measure), and a large drizzle of olive oil. In a separate small bowl, combine sour cream and juice from two lemon wedges (juice from whole lemon for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 5

In a medium bowl, combine cucumber, chopped onion, 2 tsp olive oil (4 tsp for 4 servings), ½ tsp sugar (1 tsp for 4), and juice from remaining lemon. Season with salt and pepper to taste.

Step 6

Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Divide couscous between bowls. Top with roasted veggies and chickpeas. Drizzle with as much crema as you like. Add cucumber salad to one side of each bowl. Dollop spiced hummus in the center of each bowl. Garnish with almonds.

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