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 nuggets that add a satisfying texture to any dish. In this recipe, they join forces with Israeli couscous, roasted zucchini and sweet grape tomatoes for a medley of Mediterranean flavors.

The secret is a touch of smoked paprika, which infuses everything with a warm, earthy aroma. This dish comes together easily and tastes even better the next day-if you have any leftovers, that is.

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

2 clove GarlicView 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 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView 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

Instructions

1. Preheat oven to 425°F. 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. Trim and thinly slice the scallions, keeping the white and green parts separate. Mince the garlic.
2. On a baking sheet, toss the zucchini and tomatoes with half the thyme leaves, a drizzle of olive oil, salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse the chickpeas. On another 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 crispy, about 20 minutes, tossing halfway. (Note: chickpeas may pop in the oven-that’s normal.)
4. In a medium pot over medium-high heat, melt the butter. Add the garlic and scallion whites; cook until fragrant, about 1 minute. Add the couscous and remaining thyme leaves, season with salt and pepper and cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir the stock concentrate and 1½ cups water into the pot. 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 lemon juice to taste to the pot with the couscous. Toss to combine. Season with salt and pepper. Divide the couscous mixture among plates, then top with the crispy chickpeas and remaining roasted vegetables. Sprinkle with scallion greens and the remaining feta cheese.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 10-12 minutes to cook, while regular couscous cooks in about 5 minutes. Adjust liquid and time accordingly.

What can I substitute for feta cheese?

You can use crumbled goat cheese or omit it for a vegan version. The dish will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet. The chickpeas may lose some crispness, but the flavors will meld beautifully.