Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Feta

Roasting chickpeas transforms them into crunchy, savory bites that add incredible texture to any dish. In this recipe, we toss them with smoked paprika and roast until golden, then combine with Israeli couscous, roasted zucchini and tomatoes and tangy feta cheese. The result is a warm, satisfying bowl bursting with Mediterranean flavors.

This dish is perfect for a quick weeknight dinner or a flavorful lunch. The leftovers taste even better the next day, so consider making extra. Serve it as a main course or a hearty side.

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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 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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas. Pat dry with a paper towel. In a bowl, toss chickpeas with 1 teaspoon olive oil, smoked paprika and a pinch of salt and pepper.
3. Spread chickpeas on one side of the prepared baking sheet. Roast for 10 minutes.
4. Meanwhile, trim and halve the zucchini lengthwise, then cut into half-moons. Halve the grape tomatoes. Add zucchini and tomatoes to the baking sheet with the chickpeas, drizzle with 1 teaspoon olive oil and toss to combine. Roast for another 10-15 minutes, until vegetables are tender and chickpeas are crispy.
5. While vegetables roast, cook the Israeli couscous: In a small saucepan, melt butter over medium heat. Add couscous and toast for 2 minutes, stirring frequently. Add 1.5 cups water, veggie stock concentrate and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 8-10 minutes until couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
6. Zest and juice the lemon. Thinly slice the scallions. Pick the thyme leaves from the stems.
7. In a large bowl, combine the roasted chickpeas and vegetables, cooked couscous, lemon zest, half the lemon juice, scallions and thyme. Toss gently. Crumble feta cheese on top. Season with salt and pepper to taste. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes. Adjust liquid and time accordingly.

How do I store leftovers?

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

Is this recipe vegan?

No, it contains feta cheese and butter. To make it vegan, omit the feta and use olive oil instead of butter.