Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

Roasted chickpeas are a game-changer: they turn golden and crunchy, adding a satisfying bite to any dish. In this recipe, they star alongside Israeli couscous, roasted zucchini and sweet grape tomatoes for a vibrant, Mediterranean-inspired bowl.

The combination of smoked paprika, fresh thyme and tangy feta creates a savory, aromatic flavor profile that’s both comforting and bright. This dish comes together quickly, making it perfect for a weeknight dinner that feels special.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce 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

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 (220°C) 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 and mince the garlic. Trim and thinly slice the scallions, keeping the white and green parts separate. Halve the lemon.
2. On a baking sheet, toss the zucchini and tomatoes with half the thyme leaves, a drizzle of olive oil and a pinch of salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas (reserve the rest for another use). On a separate 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. (Note: chickpeas may pop in the oven; this is normal.)
4. In a medium pot over medium-high heat, melt the butter. Add the garlic and scallion whites; cook until fragrant, about 1 minute. Add the Israeli couscous and remaining thyme leaves; stir 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 low and simmer 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 roasted chickpeas and remaining vegetables. Sprinkle with scallion greens and remaining feta cheese. Serve warm.

Recipe Tips

FAQ

Can I use canned chickpeas instead of boxed?

Yes, canned chickpeas work perfectly. Just drain and rinse them before roasting.

What can I substitute for feta cheese?

Try crumbled goat cheese or a dairy-free feta alternative for a similar tangy flavor.

Can I make this dish ahead of time?

Absolutely. Prepare all components separately and assemble just before serving. The roasted chickpeas may lose some crunch, so reheat them in the oven for a few minutes to refresh.