Roasted Chickpea and Vegetable Couscous with Smoked Paprika &Amp; Feta

If you think you’ve had chickpeas before, wait until you try them roasted. The oven transforms these humble legumes into irresistibly crunchy nuggets that add a whole new texture to any dish. In this recipe, we pair them with fluffy Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes, all tied together with a whisper of smoked paprika.

The result is a colorful, satisfying bowl that’s perfect for a quick weeknight dinner or a make-ahead lunch. The flavors meld beautifully overnight, so don’t be surprised if it tastes even better the next day. Serve it warm or at room temperature-either way, it’s a Mediterranean-inspired treat you’ll want to make again and again.

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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

6.7 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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the middle and upper positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip the thyme leaves from the stems and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green. Halve the lemon.
2. On a baking sheet, toss the zucchini and tomatoes with half the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse the chickpeas. On a second baking sheet, toss half the chickpeas (reserve the rest for another use) with the smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway through. (Note: The chickpeas may pop in the oven-this is normal.)
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 1 minute. Add the couscous and remaining thyme leaves; toss to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir the veggie stock concentrate and 1½ cups water into the pot. Bring to a boil, then reduce heat to low and simmer until the 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 the couscous. Toss to combine. Season with salt and pepper to taste. Divide the couscous mixture between plates. Top with the roasted chickpeas, remaining vegetables, scallion greens and remaining feta cheese. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but note that regular couscous cooks much faster (about 5 minutes) and has a finer texture. Adjust the cooking time accordingly and use less liquid.

How do I store leftovers?

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

Can I make this recipe vegan?

Absolutely! Omit the feta cheese and use a plant-based butter or additional olive oil instead of butter. The dish will still be delicious.