Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Feta

There’s something magical about roasted chickpeas. Tossed with smoked paprika and oven-crisped until golden, they transform into crunchy little flavor bombs that elevate any dish. In this recipe, those crispy chickpeas star alongside tender Israeli couscous, roasted zucchini and sweet grape tomatoes, all brought together with a crumble of salty feta cheese.

This hearty bowl is a medley of Mediterranean-inspired textures and tastes: the pop of the couscous, the charred vegetables, the creamy feta and the irresistible crunch of the chickpeas. It’s a complete meal that comes together in about 30 minutes and leftovers (if you have any) taste even better the next day.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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. Dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems; mince garlic. Thinly slice scallions, separating white and green parts. 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 the middle rack until tender, 15-20 minutes, tossing halfway through.
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 the top rack until crispy, 18-20 minutes, tossing halfway. (Note: chickpeas may pop slightly.)
4. While chickpeas roast, melt butter in a medium pot over medium-high heat. Add garlic and scallion whites; cook until fragrant, about 1 minute. Add couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.
5. Add 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. To the pot with couscous, add half the roasted vegetables, half the feta and a squeeze of lemon juice; stir to combine. Season with salt and pepper. Divide among plates. Top with crispy chickpeas, remaining vegetables, scallion greens and remaining feta. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but note that Israeli couscous is larger and chewier. If using regular couscous, follow package instructions for cooking time and liquid ratio.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold as a salad.

Can I make this recipe vegan?

Absolutely! Omit the feta cheese and use a plant-based butter or olive oil instead of butter. The dish will still be flavorful and satisfying.