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 bites that add a wonderful texture to any dish. Here, they’re paired with fluffy Israeli couscous, sweet roasted zucchini and heirloom grape tomatoes for a bowl that’s packed with Mediterranean flavor.

Smoked paprika and fresh thyme bring warmth and depth, while creamy feta and a squeeze of lemon brighten everything up. This recipe is perfect for a quick weeknight dinner and tastes even better the next day-if you have any leftovers!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 box 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

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim zucchini and cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim and thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
2. Toss zucchini, tomatoes and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse half the chickpeas from the box (save the rest for another use). On another baking sheet, toss chickpeas with smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast until crisp, about 20 minutes, tossing halfway through. Tip: Chickpeas may pop in the oven-that’s normal.
4. Heat 1 tablespoon butter, garlic and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
5. Stir stock concentrate and 1½ cups water into the pot. Bring to a boil, then reduce heat to a simmer. Cook until couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta cheese and a squeeze of lemon to the pot with couscous. Toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top with roasted chickpeas, remaining vegetables and remaining feta. Sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use canned chickpeas instead of boxed?

Yes, you can use canned chickpeas. Drain and rinse them well before roasting.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

Yes, you can prepare the components ahead and assemble just before serving. The roasted vegetables and chickpeas can be made a day in advance.