Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to any dish. Here, they star alongside Israeli couscous-those delightful little pearls that soak up flavor like a dream-and a medley of roasted zucchini and heirloom grape tomatoes.

Smoked paprika and fresh thyme tie everything together with warm, earthy notes, while crumbled feta and a squeeze of lemon brighten each bite. This bowl 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

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

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 the oven to 425°F with racks in the middle and upper positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the tomatoes. Strip the thyme leaves from the stems. Mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve the lemon.
2. On a baking sheet, toss the 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, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse the chickpeas. On a second baking sheet, toss the chickpeas with the smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway through. (The chickpeas may pop-that’s normal.)
4. In a medium pot over medium-high heat, melt the butter. Add the garlic and scallion whites and cook until fragrant, about 1 minute. Add the Israeli couscous and remaining thyme leaves, season with salt and pepper and cook, tossing, until the couscous is lightly toasted, 2-3 minutes.
5. Stir the stock concentrate and 1 cup of water into the pot. Bring to a boil, then reduce the heat to low and simmer until the couscous is al dente, 10-12 minutes. Drain any excess liquid if needed.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon to the pot with the couscous. Toss to combine. Season with salt and pepper to taste. Divide the couscous mixture between plates, then top with the crispy chickpeas and remaining vegetables. Sprinkle with the scallion greens and remaining feta. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and chewier than regular couscous. If you substitute regular couscous, it will cook much faster (about 5 minutes) and have a different texture. Adjust the liquid and cooking time accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chickpeas may lose some crispness, but the flavors will meld beautifully. Reheat gently in the microwave or on the stovetop with a splash of water.

Can I make this vegan?

Yes! Omit the feta cheese and use a plant-based butter or additional olive oil instead of butter. The dish will still be delicious and satisfying.