Crispy Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

Roasting chickpeas transforms them into crunchy, savory bites that elevate any dish. In this recipe, chickpeas are tossed with smoked paprika and roasted until crisp, then combined with tender Israeli couscous, roasted zucchini and tomatoes and tangy feta cheese. The result is a hearty, satisfying bowl packed with Mediterranean flavors.

This dish is perfect for a quick weeknight dinner or meal prep. The leftovers taste even better the next day, if you have any! Serve it warm or at room temperature for a versatile meal.

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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

1 tablespoon 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. Drain and rinse chickpeas; pat dry thoroughly with paper towels. On a second baking sheet, toss chickpeas with a drizzle of olive oil, smoked paprika and a pinch of salt and pepper. Roast on the top rack until crisp, 18-20 minutes, tossing halfway. (Note: Chickpeas may pop slightly while roasting.)
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 Israeli 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 veggie 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. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the couscous; stir to combine. Season with salt and pepper. Divide between 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 cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes to cook, while regular couscous cooks in about 5 minutes. Adjust accordingly.

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 delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The chickpeas may lose some crunch; you can re-crisp them in a dry skillet.