Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Feta

If you’ve never tried roasting chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to any dish. In this recipe, we pair them with fluffy Israeli couscous, roasted zucchini and sweet grape tomatoes for a bowl that’s packed with Mediterranean flavor.

A touch of smoked paprika and fresh thyme ties everything together, while crumbled feta adds a creamy finish. This dish is perfect for a quick weeknight dinner and tastes even better the next day-if you have any left over!

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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 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position racks in the middle and top positions. Wash and dry all produce. Dice the zucchini into ½-inch pieces. Halve the grape tomatoes. Strip the thyme leaves from the stems and mince the garlic. Thinly slice the scallions, separating the white parts from the green tops. Cut the lemon in half.
2. On a baking sheet, toss the zucchini, tomatoes and half of the thyme leaves with a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack for 15-20 minutes, tossing halfway through, until the vegetables are tender.
3. Meanwhile, drain and rinse the chickpeas. Pat them very dry with paper towels. 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 top rack for 18-20 minutes, tossing halfway, until crisp and golden. (Note: The chickpeas may pop slightly in the oven.)
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 1 minute. Add the Israeli couscous and the remaining thyme, stirring to coat. Season with salt and pepper. Cook, stirring frequently, until the couscous is lightly toasted, 2-3 minutes.
5. Add the veggie stock concentrate and ¾ cup of water to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer until the couscous is tender, 6-8 minutes. If any liquid remains, drain it off. Keep the pot covered off the heat.
6. Add half of the roasted vegetables, half of the feta cheese and a squeeze of lemon juice to the couscous. Stir to combine. Season with additional salt and pepper if needed. Divide the couscous mixture between plates. Top with the roasted chickpeas, the remaining vegetables, the scallion greens and the remaining feta. Serve warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; regular couscous cooks much faster (about 5 minutes) and requires less water.

How do I make this dish vegan?

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

Can I add other vegetables?

Absolutely! Bell peppers, red onion or eggplant would be great additions. Just cut them into similar-sized pieces and roast alongside the zucchini and tomatoes.