Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you think you’ve had chickpeas before, wait until you try them roasted. A hot oven transforms these humble legumes into irresistibly crunchy bites, especially when tossed with smoked paprika. In this recipe, they’re paired with fluffy Israeli couscous, roasted zucchini and grape tomatoes and tangy feta cheese for a vibrant Mediterranean medley.

This dish is as delicious as it is simple. The roasted vegetables add sweetness, while the couscous provides a satisfying chew. The crispy chickpeas bring the crunch and the feta ties everything together with its salty creaminess. It’s a complete meal that’s perfect for a weeknight dinner-and leftovers 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the middle and top positions. Wash and dry all produce. Dice the zucchini into ½-inch pieces. Halve the grape tomatoes. Strip the thyme leaves from the stems. Peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve the lemon.
2. On a baking sheet, toss the diced zucchini, halved tomatoes and half of the thyme leaves with a generous 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 the chickpeas. Pat them as dry as possible with paper towels. On a second baking sheet, toss the chickpeas with the smoked paprika, a generous drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until crispy, 18-20 minutes, tossing halfway through. (Note: It’s normal for the chickpeas to pop a bit.)
4. While the chickpeas roast, heat the butter, minced garlic and scallion whites in a medium pot over medium-high heat. Cook until the butter is melted and the garlic is fragrant, about 1 minute. Add the Israeli couscous and the remaining thyme leaves, stirring to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 1-2 minutes.
5. Add the veggie stock concentrate and ¾ cup of water to the pot with the couscous. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. Keep covered off the heat.
6. Add half of the roasted vegetables, half of the feta cheese and a squeeze of lemon juice to the pot with the couscous. Stir to combine. Season with salt and pepper. Divide the couscous mixture between plates. Top with the crispy chickpeas and the remaining roasted vegetables. Garnish with the scallion greens and the remaining feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous. Keep in mind that regular couscous cooks much faster-usually about 5 minutes after adding hot liquid. Adjust the liquid ratio and cooking time accordingly.

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 meld beautifully.

Can I make this dish vegan?

Absolutely! Omit the feta cheese and use a vegan butter substitute or additional olive oil. The dish will still be delicious.