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 irresistibly crunchy morsels that add a delightful texture to any dish. In this recipe, they star alongside Israeli couscous, roasted zucchini and sweet grape tomatoes, all tied together with a hint of smoked paprika and fresh thyme.

This bowl is a mishmash of Mediterranean flavors-earthy, tangy and a little smoky. It comes together quickly, making it perfect for a weeknight dinner. And if you have leftovers (unlikely!), they taste even better the next day.

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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 and 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 the chickpeas. 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: Chickpeas may pop in the oven-that’s normal.)
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the couscous and remaining thyme leaves. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir the stock concentrate and 1½ cups water into the pot. 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, top with the roasted chickpeas and remaining vegetables and sprinkle with the remaining feta cheese.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe uses canned chickpeas. Just drain and rinse them before roasting.

What can I substitute for feta cheese?

You can use crumbled goat cheese or omit the cheese for a vegan version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.