---
title: Roasted Kale Smoked & Chickpea Couscous Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-kale-chickpea-couscous-bowls-65660993367fb66559cf974e
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Tree Nuts
tags:
  - Veggie
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.
nutrition:
  calories: 820
  protein: 24
  fat: 22
  saturated fat: 2
  carbohydrates: 120
  sugar: 32
  fiber: 12
  sodium: 1030
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Couscous/roasted-kale-chickpea-couscous-bowls.avif"
---
Wash and dry produce. Remove and discard any large stems from @kale{8%oz}. Drain and rinse @chickpeas{2%unit}.

Place kale and chickpeas in a #large bowl{}. Toss with @garlic powder{2%tsp}, half of the @veggie stock concentrate{4%unit}, a large drizzle of @cooking oil{2%tsp}, 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.

In a #small pot{}, combine @Israeli couscous{10%oz}, remaining stock concentrate, and @water{1¼%cup}. Bring to a boil, then cover and reduce heat to low. Cook until tender, ~{7%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, halve @grape tomatoes{8%oz}. In the bowl used for kale and chickpeas, whisk together @red pepper jam{2%unit}, @red wine vinegar{5%tsp}, half the vinegar (all for 4 servings), 1 TBSP @olive oil{2%tbsp} (2 TBSP for 4), and a pinch of salt and pepper until thoroughly combined.

To the bowl with dressing, add @dried apricots{2%oz}. Toss to combine. Transfer roasted kale and chickpeas and cooked couscous to the bowl. Toss to combine; season with salt and pepper to taste.

Divide roasted kale and chickpea couscous between bowls and top with @sliced almonds{1%oz}. Serve.