Roasted Chickpea Couscous Bowls with Zucchini and Tomatoes

If you’ve never tried roasting chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to this couscous bowl. Paired with tender Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes, every spoonful is a mix of creamy, crispy and tangy flavors.

Smoked paprika and fresh thyme bring warmth, while crumbled feta and a squeeze of lemon brighten the dish. It’s a satisfying meatless meal that comes together quickly-and leftovers (if any) are even more delicious 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 clove GarlicView 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 unit LemonView ingredient guideLike ingredientDislike ingredient

4 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 (220°C) 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 and mince the garlic. Halve the lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme with 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 chickpeas. Pat dry thoroughly with paper towels. On a second baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until crisp, about 20 minutes, tossing halfway. (Note: chickpeas may pop a little in the oven.)
4. In a medium pot, melt butter over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in couscous, remaining thyme, salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Stir in veggie stock concentrate and 1½ cups water (or 3 cups for 4 servings). Bring to a boil, then reduce heat to a simmer. Cook until couscous is al dente, 8-10 minutes. Drain any excess water if needed.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the couscous. Stir to combine. Taste and adjust seasoning with salt and pepper. Divide couscous among bowls, then top with roasted chickpeas, remaining vegetables and remaining feta.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe calls for canned chickpeas. Just drain, rinse and pat dry before roasting.

What can I substitute for feta cheese?

You can use crumbled goat cheese or omit it for a dairy-free version.

Can I make this recipe ahead of time?

Absolutely! The couscous and roasted vegetables can be made in advance. Store components separately and assemble just before serving. The roasted chickpeas are best fresh but can be re-crisped in the oven.