Roasted Chickpea and Vegetable Israeli Couscous with Feta

If you’ve never tried roasting chickpeas, you’re in for a treat. The oven transforms them into crunchy, savory bites that add incredible texture to any dish. In this recipe, we pair them with Israeli couscous, roasted zucchini and sweet grape tomatoes, all brought together with smoked paprika and a squeeze of lemon.

This colorful bowl is packed with Mediterranean flavors and makes a satisfying lunch or dinner. The leftovers taste even better the next day, but you might not have any left!

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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. 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 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 another baking sheet, toss the 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 through. (The chickpeas may pop-this is 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. Toss 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 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. Divide the couscous mixture between plates. Top with the roasted chickpeas, remaining vegetables, scallion greens and remaining feta cheese.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and chewier than regular couscous. If you substitute regular couscous, reduce the cooking time and liquid accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Can I make this dish vegan?

Yes, omit the feta cheese and use a vegan butter substitute or additional olive oil.