Roasted Chickpea and Vegetable Israeli Couscous with Feta

If you’ve never had roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to this Mediterranean-inspired couscous bowl. Paired with roasted zucchini and tomatoes, smoky paprika and creamy feta, every spoonful is a mix of warm, tangy and earthy flavors.

This dish comes together on two sheet pans while the couscous simmers, making it an easy weeknight dinner that feels special. The Israeli couscous (also called pearl couscous) gives a satisfying chew and a squeeze of lemon brightens everything up. Serve it as a main or a hearty side.

Log in to save recipes and build weekly shopping lists.

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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 box ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim zucchini and cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim scallions and thinly slice, keeping whites and greens separate. Mince or grate garlic. Halve lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme with a drizzle of olive oil. Season with salt and pepper. Roast until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas from the box (save the rest for another use). On another baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast until crisp, about 20 minutes, tossing halfway. Note: Chickpeas may pop in the oven-this is natural.
4. Heat 1 tablespoon butter, garlic and scallion whites in a medium pot over medium-high heat. Once butter melts and garlic is fragrant, add couscous and remaining thyme. Stir to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
5. Stir stock concentrate and 1½ cups water into the pot. Bring to a boil, then reduce heat to a simmer. Cook until couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon to the pot with couscous. Toss to combine. Season with salt and pepper. Divide couscous mixture between plates. Top with remaining vegetables, roasted chickpeas, scallion greens and remaining feta.

Recipe Tips

FAQ

Can I make this recipe ahead of time?

Yes! The roasted vegetables and chickpeas can be made a day ahead and stored separately. Reheat the couscous with a splash of water, then assemble just before serving.

What can I use instead of feta cheese?

For a dairy-free version, try crumbled vegan feta or omit the cheese entirely. You could also use goat cheese for a different tang.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chickpeas may lose some crunch, but the flavors will still be delicious.