Hearty Beef, Kale and Chickpea Couscous Bowl with Apricot Almond Crunch

This hearty bowl is a complete meal in one dish, featuring savory ground beef, tender pearl couscous and roasted kale and chickpeas for a satisfying crunch. The sweet and tangy pepper jam vinaigrette ties everything together, while dried apricots and sliced almonds add bursts of flavor and texture.

Perfect for a quick weeknight dinner or meal prep, this recipe is packed with protein and fiber to keep you energized. The combination of roasted vegetables, spiced beef and chewy couscous creates a balanced and delicious bowl that will become a family favorite.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1.5 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Remove and discard large stems from kale. Drain and rinse chickpeas.
2. In a large bowl, toss kale and chickpeas with garlic powder, half the stock concentrates, a large drizzle of oil and a pinch of salt and pepper. Spread in a single layer on a foil-lined baking sheet. Roast on top rack until slightly crispy, stirring halfway, 18-22 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks, swapping positions halfway.) Wipe out bowl.
3. Meanwhile, in a small pot (medium for 4 servings), combine couscous, remaining stock concentrate and 2 cups water (4 cups for 4). Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered off heat until ready.
4. While couscous cooks, halve tomatoes. In the same bowl used for kale, whisk together jam, half the vinegar (all for 4), 1 TBSP olive oil (2 TBSP for 4) and a pinch of salt and pepper until combined.
5. Add tomatoes and apricots to the dressing bowl and toss to coat. Add roasted kale and chickpeas and cooked couscous; toss to combine. Season with salt and pepper to taste.
6. Divide mixture among bowls and top with sliced almonds. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times will differ. Pearl couscous is larger and chewier; regular couscous cooks in about 5 minutes.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Can I make this vegetarian?

Absolutely! Omit the ground beef and add extra chickpeas or your favorite plant-based protein.