Crispy Roasted Chickpea Couscous Bowls with Zucchini and Tomatoes

Roasting chickpeas transforms them into crunchy little flavor bombs that elevate any dish. In this recipe, they meet tender Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes for a satisfying Mediterranean-inspired bowl. Smoked paprika and fresh thyme add warmth, while tangy feta and a squeeze of lemon brighten every bite.

This dish comes together quickly with minimal hands-on time. It’s perfect for busy weeknights and any leftovers taste even better the next day. Serve it as a hearty main or a substantial side.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in middle and top positions. Wash and dry all produce. Dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. Halve lemon.
2. Toss zucchini, tomatoes and half the thyme on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on middle rack, tossing halfway, until tender, 18-20 minutes.
3. Meanwhile, drain and rinse chickpeas. Pat very dry with paper towels. On a second baking sheet, toss chickpeas with paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until crisp, 20-25 minutes. (It’s normal for chickpeas to pop a bit.)
4. Heat butter and garlic in a medium pot over medium-high heat. Once butter melts and garlic is fragrant, stir in couscous, remaining thyme, salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then reduce to a simmer. Cook until couscous is al dente, 6-8 minutes. Drain excess water if needed.
6. Stir half the roasted veggies, half the feta and a squeeze of lemon juice into couscous. Season with salt and pepper. Divide among plates, then top with roasted chickpeas and remaining veggies and feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes with equal parts liquid.

How do I make this dish vegan?

Omit the feta cheese and use a plant-based butter or extra olive oil instead of butter.

Can I add other vegetables?

Absolutely. Bell peppers, red onion or eggplant would work well. Adjust roasting time as needed.