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 tender Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes, all brought together with a hint of smoked paprika and fresh thyme.

This bowl is a mishmash of Mediterranean flavors that’s satisfying enough for a main course. It’s quick to come together and the leftovers (if any) taste even better the next day. Perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

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

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

1 unit LemonView 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 the zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip the thyme leaves from the stems. Mince the garlic. 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 half the chickpeas (save the rest for another use). On another baking sheet, toss the chickpeas with 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. Note: The chickpeas may pop in the oven-that’s normal.
4. In a medium pot, melt 1 tablespoon butter over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the Israeli couscous and remaining thyme leaves, tossing to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir in the veggie stock concentrate and 1½ cups water. Bring to a boil, then reduce heat to a simmer. Cook until the couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta cheese 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 roasted vegetables. Sprinkle with the remaining feta cheese. Serve warm.
7. Enjoy immediately or refrigerate leftovers for an even better next-day meal.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier. If using regular couscous, reduce the cooking liquid and time according to package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to refresh the couscous.

Can I make this dish vegan?

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