Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Feta

If you’ve never tried roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to any dish. In this recipe, they star alongside fluffy Israeli couscous, roasted zucchini and sweet grape tomatoes, all brought together with warm smoked paprika and fresh thyme.

This bowl is a satisfying vegetarian meal that’s packed with flavor and texture. The creamy feta and bright lemon juice balance the smoky spices, making every forkful a delight. It’s perfect for a quick weeknight dinner and tastes even better the next day-if you have any leftovers!

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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. Dice the zucchini into ½-inch pieces. Halve the grape tomatoes. Strip the thyme leaves from the stems and discard the stems. Mince the garlic. Thinly slice the scallions, separating the white parts from the green tops. Halve the lemon.
2. On a baking sheet, toss the zucchini, tomatoes and half of the thyme with a generous drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, about 15-20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse the chickpeas. Pat them very dry 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 until crispy, about 18-20 minutes, tossing halfway. (Note: it’s normal for chickpeas to pop a little.)
4. In a medium pot over medium-high heat, melt the butter. Add the garlic and scallion whites and cook until fragrant, about 1 minute. 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 (or 1½ cups for 4 servings) to the pot. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Drain any excess water if needed. Keep covered off heat until ready to serve.
6. Add half of the roasted vegetables, half of the feta 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, the remaining vegetables, scallion greens and the remaining feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous or even quinoa. 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. Reheat gently in the microwave or on the stovetop.

Can I make this dish vegan?

To make it vegan, omit the feta cheese and use a plant-based butter or olive oil instead of butter.