Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

This vibrant bowl brings together crispy roasted chickpeas, tender Israeli couscous and perfectly roasted zucchini and grape tomatoes. The smoky paprika and tangy feta tie everything together for a satisfying Mediterranean-inspired meal.

Roasting the chickpeas until crunchy is the star of the show-it’s worth the extra time in the oven. The couscous soaks up all the savory flavors, while the fresh lemon and scallions add brightness. This dish is just as delicious the next day, if you have any leftovers!

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme with a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, tossing halfway, until tender, 15-20 minutes.
3. Meanwhile, drain and rinse chickpeas. Pat very dry with paper towels. On a second baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway, until crispy, 18-20 minutes. (Note: chickpeas may pop slightly.)
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; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Add stock concentrate and ¾ cup water to the pot. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water if needed. Keep covered until ready to serve.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the pot with couscous; stir to combine. Season with salt and pepper. Divide among plates. Top with roasted chickpeas, remaining vegetables, scallion greens and remaining feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks much faster. Adjust liquid and time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The chickpeas may lose some crispness; reheat in a skillet or oven to refresh.

Can I make this vegan?

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