Roasted Chickpea and Vegetable Couscous with Smoked Paprika

If you’ve never tried roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy little bites that add incredible texture to this Mediterranean-inspired couscous bowl. Paired with tender roasted zucchini and sweet grape tomatoes, all tossed with Israeli couscous and a hint of smoked paprika, this dish is a flavor-packed meal that comes together easily.

The best part? This recipe is versatile and forgiving. You can enjoy it warm or at room temperature and leftovers taste even better the next day. Whether you’re looking for a quick weeknight dinner or a meal prep star, this couscous bowl delivers on both convenience and taste.

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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

6.7 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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and upper positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip the thyme leaves from the stems. 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 zucchini and tomatoes with half the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas (save the rest for another use). On a separate baking sheet, toss the chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway through. (Note: The chickpeas may pop in the oven-that’s normal.)
4. In a medium pot, melt 1 tablespoon butter over medium-high heat. Add the garlic and scallion whites. Cook until fragrant, about 1 minute. Add the Israeli couscous and remaining thyme leaves, stirring to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir in the veggie stock concentrate and 1½ cups water. Bring to a boil, then reduce heat to a simmer. Cook until the 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 the couscous. Toss to combine. Season with salt and pepper to taste. Divide the couscous mixture between plates. Top with the crispy chickpeas and remaining vegetables. Sprinkle with scallion greens and remaining feta cheese. Serve warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions and reduce the liquid accordingly.

Can I make this recipe vegan?

Absolutely! Substitute the butter with olive oil and omit the feta cheese or use a vegan alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.