Roasted Chickpea and Vegetable Couscous with Smoked Paprika and Feta

If you think you’ve had chickpeas before, wait until you try them roasted. A hot oven transforms these humble legumes into crunchy, golden bites that add an irresistible texture to any dish. In this recipe, we pair them with plump Israeli couscous, roasted zucchini and sweet heirloom grape tomatoes, all tied together with a smoky kiss of paprika and a tangy crumble of feta.

This bowl is a mishmash of Mediterranean-inspired flavors that come together in under an hour. The roasted vegetables become tender and caramelized, while the couscous soaks up a savory broth. Top it all with the crispy chickpeas and a sprinkle of scallions for a meal that’s as satisfying as it is colorful. You might think you’ll have leftovers, but trust us-they disappear fast.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F 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. Trim and thinly slice the scallions, keeping the white and green parts separate. Mince the garlic. Halve the lemon.
2. On a baking sheet, toss the zucchini, tomatoes and half the thyme leaves with 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 half the chickpeas (save the rest for another use). On a separate baking sheet, toss the chickpeas 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. (The chickpeas may pop-that’s normal.)
4. In a medium pot over medium-high heat, melt the butter. Add the garlic and scallion whites; cook until fragrant, about 1 minute. Add the Israeli couscous and remaining thyme leaves. 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 a simmer. Cook 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 crispy chickpeas, remaining roasted vegetables, scallion greens and remaining feta cheese. Serve immediately.
7. If you have leftovers, they’ll taste even better the next day.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but Israeli couscous is larger and chewier. If using regular couscous, reduce the cooking time and liquid according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet with a splash of water to refresh the couscous.

Can I make this recipe vegan?

Absolutely. Omit the feta cheese and use a plant-based butter or additional olive oil instead of butter.