Roasted Chickpea and Vegetable Couscous with Smoked Paprika

If you’ve never tried roasting chickpeas, you’re in for a treat. The oven transforms them into crunchy, golden bites that add an irresistible texture to this dish. Paired with fluffy Israeli couscous, sweet roasted zucchini and tomatoes and a hint of smoked paprika, every spoonful is a medley of Mediterranean flavors.

This recipe is as simple as it is satisfying. While the veggies and chickpeas roast, you’ll toast the couscous with garlic and thyme, then simmer it in a savory broth. A final toss with feta cheese and fresh lemon juice brings everything together. It’s a complete meal that’s perfect for a weeknight dinner-and leftovers taste 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and upper positions and preheat to 425°F. 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. Mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. 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 (save 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, tossing to coat. Season with salt and pepper. Cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir the 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 juice 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 and remaining vegetables. Sprinkle with the scallion greens and remaining feta cheese. Serve warm.

Recipe Tips

FAQ

Can I use regular chickpeas instead of roasted?

Roasting adds a wonderful crunch, but you can skip that step and simply add drained chickpeas to the couscous at the end. The texture will be softer.

What can I substitute for feta cheese?

Feta adds a salty tang, but you can use crumbled goat cheese, ricotta salata or omit it for a dairy-free version.

Can I make this dish ahead of time?

Yes, you can prepare the components in advance. Store the roasted vegetables, chickpeas and cooked couscous separately, then assemble and reheat before serving.