Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

This vibrant bowl brings together crispy roasted chickpeas, tender Israeli couscous and a medley of roasted zucchini and grape tomatoes. The smoky paprika adds a warm depth, while crumbled feta and fresh scallions finish it off with a tangy, bright note.

Perfect for a weeknight dinner or meal prep, this dish is as delicious as it is colorful. The chickpeas get wonderfully crunchy in the oven and the couscous soaks up all the savory flavors. You’ll love every bite!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme leaves with a drizzle of olive oil. Season with salt and pepper. Roast on middle rack, tossing halfway, until tender, 15-20 minutes.
3. Meanwhile, drain and rinse chickpeas. Pat dry with paper towels. On a second baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until crisp, 18-20 minutes. (Note: chickpeas may pop slightly.)
4. While chickpeas roast, heat butter, garlic and scallion whites in a medium pot over medium-high heat. Cook until butter melts and garlic is fragrant, about 1 minute. Add Israeli couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Add veggie stock concentrate and ¾ cup water to the pot. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if needed. Keep covered off heat.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the pot with couscous; stir to combine. Season with salt and pepper. Divide between plates. Top with crispy chickpeas and remaining vegetables. Garnish with scallion greens and remaining feta. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and chewier; regular couscous will cook much faster and have a different texture. If substituting, adjust cooking time and liquid accordingly.

Can I make this dish vegan?

Yes, simply omit the feta cheese and use a plant-based butter or oil instead of butter.

How do I store leftovers?

Store 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.