Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasted chickpeas, get ready for a game-changing crunch. Tossed with smoked paprika and oven-crisped, they become the star of this hearty couscous bowl. Paired with tender Israeli couscous, roasted zucchini and sweet grape tomatoes, every bite is a mix of textures and savory Mediterranean flavors.

This dish comes together on two sheet pans while the couscous simmers, making it a practical weeknight dinner. A squeeze of lemon and crumbled feta brighten everything up. It’s the kind of meal that tastes even better the next day-if you have any left.

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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 tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip thyme leaves from stems. Thinly slice scallions, keeping white and green parts separate. Mince garlic. Halve the lemon.
2. On a baking sheet, toss zucchini and tomatoes with a drizzle of olive oil, half the thyme leaves, salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas (use the rest as you like). On another baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil, salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway. (The chickpeas may pop-that’s normal.)
4. In a medium pot over medium-high heat, melt 1 tablespoon butter. Add garlic and scallion whites; cook until fragrant, about 1 minute. Add Israeli couscous and remaining thyme leaves. 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 among plates, then top with roasted chickpeas, remaining vegetables, scallion greens and remaining feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust liquid and time accordingly.

Can I make this recipe vegan?

Absolutely. Omit the feta cheese and use a plant-based butter or extra olive oil instead of butter. The dish will still be delicious.

What can I substitute for chickpeas?

You can use canned white beans or lentils, but roasting time may vary. For a nuttier crunch, try roasted almonds or walnuts added at the end.