Roasted Chickpea and Vegetable Israeli Couscous with Feta

If you think you’ve had chickpeas before, wait until you try them roasted. A hot oven transforms these humble legumes into irresistibly crunchy bites that add texture and depth to any dish. In this recipe, we pair them with Israeli couscous, roasted zucchini and heirloom grape tomatoes, all tossed with smoked paprika and fresh thyme for a warm, earthy flavor profile.

This dish is a celebration of Mediterranean ingredients-bright lemon, creamy feta and a hint of garlic tie everything together. It’s a satisfying, vegetable-forward meal that comes together in under an hour, perfect for a weeknight dinner or a hearty lunch. The best part? The chickpeas pop and crackle as they roast, creating a delightful surprise in every bite.

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

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 box ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the tomatoes lengthwise. Strip the thyme leaves from the stems and discard stems. Trim and thinly slice the scallions, keeping the white and green parts separate. Mince or grate the garlic. Halve the lemon.
2. On a baking sheet, toss the zucchini, tomatoes and half the thyme with a drizzle of olive oil. Season with salt and pepper. Roast until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse half the chickpeas from the box (reserve the rest for another use).
3. On a separate baking sheet, toss the 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. Note: Chickpeas may pop in the oven-this is natural.
4. In a medium pot, heat 1 tablespoon butter over medium-high heat. Add the garlic and scallion whites and cook until fragrant, about 1 minute. Add the couscous and remaining thyme, tossing to coat. Season with salt and pepper. Cook, tossing, 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 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, then top with the remaining vegetables and roasted chickpeas. Sprinkle with scallion greens and remaining feta. Serve immediately.

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 prevent the chickpeas from popping in the oven?

A little popping is normal, but you can minimize it by patting the chickpeas very dry and not overcrowding the baking sheet.

Can I make this dish vegan?

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