Roasted Chickpea and Vegetable Israeli Couscous with Feta

Roasted chickpeas are a game-changer. When tossed with smoked paprika and oven-crisped, they become irresistibly crunchy nuggets that elevate any dish. In this recipe, they star alongside tender Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes for a satisfying Mediterranean-inspired meal.

Everything comes together in one pot plus a couple of sheet pans, making cleanup a breeze. The combination of textures-from the crispy chickpeas to the al dente couscous and creamy feta-will have you coming back for seconds. It’s perfect for a weeknight dinner or meal prep and the flavors only get better the next day.

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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 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6.7 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

2 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

2 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 the middle and upper positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip the thyme leaves from the stems. Trim and thinly slice the scallions, keeping the white and green parts separate. Mince the garlic.
2. On a baking sheet, toss the zucchini and tomatoes with half of the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half of the chickpeas (save the rest for another use). On another baking sheet, toss the chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway. The chickpeas may pop-that’s normal.
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 1 minute. Add the Israeli couscous and remaining thyme leaves, season with salt and pepper and cook, tossing, until the couscous is lightly toasted, 2-3 minutes.
5. Stir in the vegetable stock concentrate and 1½ cups water. Bring to a boil, then reduce heat to a simmer. Cook until the couscous is al dente, 10-12 minutes.
6. Add half of the roasted vegetables, half of the feta cheese and lemon juice to taste to the pot with the couscous. Toss to combine. Season with salt and pepper. Divide the couscous mixture among plates. Top with the crispy chickpeas and remaining vegetables. Sprinkle with scallion greens and remaining feta cheese.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 10-12 minutes to cook, while regular couscous cooks in just 5 minutes. Adjust accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to refresh the couscous.

Can I make this recipe vegan?

Absolutely! Omit the feta cheese and use a vegan butter substitute or additional olive oil in place of butter. The dish will still be delicious.