Roasted Chickpea and Israeli Couscous Bowl with Zucchini, Tomatoes and Feta

If you think you’ve had chickpeas before, wait until you try them roasted. A hot oven transforms them into irresistibly crunchy bites, especially when seasoned with smoky paprika. In this dish, those crispy chickpeas are paired with fluffy Israeli couscous, tender roasted zucchini and sweet grape tomatoes, all finished with a sprinkle of tangy feta cheese. It’s a vibrant medley of Mediterranean flavors that comes together easily.

This bowl is satisfying enough for a main course and versatile enough for meal prep. The leftovers, if you have any, taste even better the next day as the flavors meld. Perfect for a quick weeknight dinner or a hearty lunch.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Drain and rinse chickpeas; pat dry. Toss with 1/2 tsp smoked paprika, a drizzle of olive oil, salt and pepper. Spread on one side of the baking sheet.
3. Trim zucchini and cut into 1/2-inch half-moons. Toss with olive oil, salt and pepper. Add to the other side of the baking sheet.
4. Roast chickpeas and zucchini for 15 minutes. Add grape tomatoes to the sheet, toss everything gently and roast another 5-7 minutes until chickpeas are crispy and vegetables are tender.
5. Meanwhile, in a small saucepan, melt butter over medium heat. Add Israeli couscous and toast, stirring, for 2 minutes until lightly golden.
6. Add 1 cup water (or as needed) and veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 8-10 minutes until couscous is tender and liquid is absorbed. Fluff with a fork.
7. While couscous cooks, zest and juice half the lemon. Mince garlic. Thinly slice scallions. Pick thyme leaves.
8. In a large bowl, combine roasted vegetables and chickpeas, cooked couscous, garlic, scallions, thyme, lemon zest and a squeeze of lemon juice. Toss gently.
9. Crumble feta cheese over the top. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes and has a finer texture.

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 be great additions. Adjust roasting time as needed.