Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy little bites that add texture and depth to any dish. In this recipe, they join forces with Israeli couscous, roasted zucchini and heirloom grape tomatoes for a bowl full of savory Mediterranean flavors.

The combination of smoky paprika, tangy feta and fresh lemon makes every forkful satisfying. This dish is just as delicious the next day, so don’t hesitate to make extra.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 tomatoes. Strip thyme leaves from stems. Trim and thinly slice scallions, keeping whites and greens separate. Mince garlic. 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 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 and a pinch of salt and pepper. Roast on upper rack until crisp, about 20 minutes, tossing halfway. Note: Chickpeas may pop in the oven-this is 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 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 to taste. Divide couscous mixture between plates. Top with remaining vegetables, crispy chickpeas, scallion greens and remaining feta. Serve warm.

Recipe Tips

FAQ

Can I use canned chickpeas instead of boxed?

Yes, drain and rinse canned chickpeas before roasting. Use about 1 cup.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo work well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.