Roasted Chickpea and Israeli Couscous Bowl with Zucchini, Tomatoes and Feta

If you’ve never tried roasted chickpeas, you’re in for a treat. Tossing them with smoked paprika and giving them time in a hot oven transforms them into crunchy, savory bites that elevate any dish. In this recipe, those crispy chickpeas are paired with fluffy Israeli couscous, roasted zucchini and grape tomatoes and a sprinkle of feta cheese for a medley of Mediterranean flavors.

This bowl is a satisfying vegetarian meal that comes together easily. The leftovers (if you have any) taste even better the next day, making it a great option for meal prep. Serve it warm or at room temperature for a versatile dish that works for lunch or dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas. Pat them dry with a paper towel. In a bowl, toss the chickpeas with 1 teaspoon olive oil, smoked paprika and a pinch of salt. Spread them on one side of the prepared baking sheet.
3. Trim the zucchini and cut it into ½-inch rounds. Halve the grape tomatoes. Place the zucchini and tomatoes on the other side of the baking sheet. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Toss to coat.
4. Roast the vegetables and chickpeas for 20-25 minutes, until the chickpeas are crispy and the vegetables are tender and lightly browned.
5. While the vegetables roast, bring a medium pot of salted water to a boil. Add the Israeli couscous and cook according to package directions until tender, about 8-10 minutes. Drain and return to the pot.
6. In a small bowl, dissolve the veggie stock concentrate in ¼ cup hot water. Add the stock mixture and 1 tablespoon butter to the cooked couscous. Stir until the butter is melted and the couscous is well coated. Keep warm.
7. Zest the lemon and juice it. Mince the garlic. Thinly slice the scallions. Pick the thyme leaves from the stems.
8. In a large bowl, combine the roasted chickpeas, zucchini, tomatoes, couscous, lemon zest, lemon juice, garlic, scallions and thyme. Toss gently to combine.
9. Crumble the feta cheese over the top and serve warm or at room temperature.

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, adjust cooking time according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld together and taste even better the next day.

Can I add protein like chicken or shrimp?

Absolutely! This bowl is versatile. You can add grilled chicken, shrimp or even tofu for extra protein.