Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasting chickpeas, you’re in for a treat. The oven transforms them into crunchy little nuggets that add incredible texture to any dish. In this recipe, they’re paired with fluffy Israeli couscous, sweet roasted zucchini and tomatoes and a generous sprinkle of feta cheese for a Mediterranean-inspired bowl that’s as satisfying as it is flavorful.

The secret to this dish is the smoky paprika that coats the chickpeas, giving them a warm, earthy depth. A squeeze of lemon and fresh thyme brighten everything up, while the scallions add a mild oniony bite. It’s a complete meal that comes together in about half an hour and leftovers (if you have any) taste even better the next day.

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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 the oven to 425°F (220°C) with racks in the middle and top positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch dice. Halve the grape tomatoes. Strip the thyme leaves from the stems and discard the stems. Mince the garlic. Trim the scallions, then thinly slice, separating the white parts from the green tops. Halve the lemon.
2. On a baking sheet, toss the diced zucchini, halved tomatoes and half of the thyme leaves with a generous drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, stirring halfway through, until the vegetables are tender, 15-20 minutes.
3. Meanwhile, drain and rinse the chickpeas. Pat them as dry as possible with paper towels. On a second baking sheet, toss the chickpeas with the smoked paprika, a generous drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack, stirring halfway through, until crisp, 18-20 minutes. (Note: It’s normal for the chickpeas to pop a little.)
4. In a medium pot, melt the butter over medium-high heat. Add the minced garlic and scallion whites; cook until fragrant, about 30-60 seconds. Add the Israeli couscous and the remaining thyme, stirring to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Add the veggie stock concentrate and ¾ cup water (1½ cups if making 4 servings) to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer until the couscous is tender, 6-8 minutes. Drain any excess water if needed. Keep covered off the heat.
6. Add half of the roasted vegetables, half of the feta cheese and a squeeze of lemon juice to the pot with the couscous. Stir to combine. Season with salt and pepper to taste. Divide the couscous mixture between plates. Top with the roasted chickpeas and the remaining vegetables. Garnish with the scallion greens and remaining feta. Serve immediately.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe calls for canned chickpeas. Just drain and rinse them well, then pat dry before roasting.

What can I substitute for feta cheese?

You can use crumbled goat cheese, ricotta salata or omit the cheese for a dairy-free version.

Can I make this recipe ahead of time?

The components can be prepared in advance. Store the roasted vegetables, chickpeas and cooked couscous separately in the fridge, then assemble and reheat when ready to serve.