Roasted Chickpea and Vegetable Couscous with Feta

Roasted chickpeas are a game-changer-they turn nutty and crunchy, adding irresistible texture to any dish. Here, they star alongside Israeli couscous, zucchini and heirloom grape tomatoes, all tossed with smoked paprika and fresh thyme for a warm, savory bowl.

This recipe comes together quickly: while the veggies and chickpeas roast, you cook the couscous in a buttery garlic base. Finish with a squeeze of lemon, crumbled feta and scallions for a bright, satisfying meal that tastes even better the next day.

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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 oven to 425°F with racks in the middle and upper positions. Wash and dry all produce. Trim zucchini and cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Trim and thinly slice scallions, keeping white and green parts separate. Mince garlic. Halve lemon.
2. On a baking sheet, toss 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 half the chickpeas (save the rest for another use). On a second baking sheet, toss chickpeas with 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 butter. Add garlic and scallion whites; cook until fragrant, about 1 minute. Add couscous and remaining thyme leaves; season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Stir in stock concentrate and 1½ cups water. Bring to a boil, then reduce heat to low and simmer until couscous is al dente, 10-12 minutes.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon to the pot. Toss to combine. Season with salt and pepper. Divide couscous among plates, top with chickpeas and remaining vegetables and sprinkle with scallion greens and remaining feta.

Recipe Tips

FAQ

Can I use canned chickpeas instead of boxed?

Yes, drain and rinse canned chickpeas well before roasting. The amount needed is about half a standard 15-ounce can.

What can I substitute for Israeli couscous?

Pearl couscous or orzo work well. Cook according to package directions, adjusting liquid and time.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. For a vegan version, omit the feta and use olive oil instead of butter.