Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasted chickpeas, get ready for a game-changing crunch. In this recipe, chickpeas are tossed with smoked paprika and roasted until golden and crispy, then paired with tender Israeli couscous and a medley of roasted vegetables. The result is a hearty, satisfying bowl that’s bursting with Mediterranean flavors.

This dish comes together in about 30 minutes and is perfect for a quick weeknight dinner. The combination of textures-from the crispy chickpeas to the al dente couscous and juicy roasted tomatoes-makes every bite interesting. Plus, it’s packed with fiber and protein, so you’ll feel full and energized.

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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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 box 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 tablespoon 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. 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 (reserve the rest for another use). On a separate 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 through. (Note: Chickpeas may pop in the oven-this is normal.)
4. In a medium pot, heat 1 tablespoon butter over medium-high heat. Add garlic and scallion whites; cook until fragrant, about 1 minute. Add couscous and remaining thyme; toss 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 low and simmer until couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta cheese 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, chickpeas and feta cheese. Sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and chewier than regular couscous. If you substitute regular couscous, adjust cooking time and liquid according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. The chickpeas may lose some crispness.

Can I make this dish vegan?

Yes, omit the feta cheese and use a plant-based butter or additional olive oil instead of butter. The dish will still be delicious.