Crispy Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never roasted chickpeas before, get ready for a game-changing crunch. In this vibrant bowl, chickpeas are tossed with smoked paprika and roasted until crisp, then paired with fluffy Israeli couscous and oven-roasted zucchini and grape tomatoes. The combination of textures and savory Mediterranean flavors makes this dish a satisfying weeknight dinner.

This recipe comes together with minimal effort-just a bit of oven time for the veggies and chickpeas and a quick stovetop couscous. Feel free to double the roasted chickpeas for extra crunch; they’re irresistible on salads or as a snack. Leftovers (if any) taste even better the next day.

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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

0.5 box 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 tablespoon 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 zucchini and cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim and thinly slice scallions, keeping white and green parts separate. Mince or grate garlic. Halve lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme with a drizzle of olive oil. Season with salt and pepper. Roast until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas from the box (save the rest for another use). On a separate baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast until crisp, about 20 minutes, tossing halfway through. Note: Chickpeas may pop in the oven-that’s normal.
4. In a medium pot over medium-high heat, melt butter. Add garlic and scallion whites; cook until fragrant, about 1 minute. Add couscous and remaining thyme; toss to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Stir in stock concentrate and 1½ cups water. Bring to a boil, then reduce heat to low and simmer until couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon to the pot with couscous; toss to combine. Season with salt and pepper. Divide couscous mixture among plates. Top with roasted chickpeas, remaining vegetables, remaining feta and sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use canned chickpeas instead of boxed?

Yes, just drain and rinse about 7 ounces (half a standard can) of chickpeas.

What can I substitute for Israeli couscous?

Regular couscous, orzo or even quinoa work well. Cooking times may vary.

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.