Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasted 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 Israeli couscous, roasted zucchini and grape tomatoes, all seasoned with smoked paprika and fresh thyme for a warm, savory Mediterranean flavor profile.

This bowl is as satisfying as it is colorful. The creamy feta and bright lemon juice balance the smoky spices, making every bite interesting. It’s a perfect weeknight dinner that comes together in about 30 minutes and leftovers (if you have any) 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 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. Trim and dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from 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 leaves with a generous drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, tossing halfway through, 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 generous drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until crispy, 18-20 minutes. (Note: chickpeas may pop slightly.)
4. While chickpeas roast, heat butter, garlic and scallion whites in a medium pot over medium-high heat. Cook until butter melts and garlic is fragrant, about 1 minute. Add Israeli couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Add veggie 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 off heat.
6. Add half the roasted vegetables, half the feta cheese and a squeeze of lemon juice to the pot with couscous. Stir to combine. Season with salt and pepper. Divide between plates. Top with crispy chickpeas, remaining vegetables, scallion greens and remaining feta. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes to cook, while regular couscous cooks in about 5 minutes. Adjust liquid and time accordingly.

How do I make this dish vegan?

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

Can I add other vegetables?

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