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 this vibrant couscous dish. Paired with tender roasted zucchini and sweet heirloom grape tomatoes, all tossed with Israeli couscous and a hint of smoked paprika, this meal is a celebration of Mediterranean flavors.

This recipe comes together easily on a sheet pan and in one pot, making cleanup a breeze. The combination of creamy feta, fresh lemon and fragrant thyme ties everything together beautifully. It’s a satisfying vegetarian dinner that’s just as delicious the next day-if you have any leftovers!

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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 the 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 tomatoes. Strip the thyme leaves from the stems. Trim and thinly slice the scallions, separating the white and green parts. Mince the garlic. Halve the lemon.
2. On a baking sheet, toss the zucchini and tomatoes with half of 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 of the chickpeas (about 6.7 oz). 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. (The chickpeas may pop-that’s normal.)
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites; cook until fragrant, about 1 minute. Add the couscous and remaining thyme leaves, season with salt and pepper and cook, stirring, until the couscous is lightly toasted, 2-3 minutes.
5. Stir in the stock concentrate and 1½ cups water. Bring to a boil, then reduce the heat to low and simmer until the couscous is al dente, 10-12 minutes.
6. Add half of the roasted vegetables, half of 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 roasted chickpeas, remaining vegetables, scallion greens and remaining feta.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 10-12 minutes to cook. Regular couscous cooks much faster (about 5 minutes) and may yield a softer texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making it a great make-ahead meal.

Can I make this dish vegan?

Absolutely! Omit the feta cheese and use a dairy-free butter or additional olive oil instead of butter. The dish will still be delicious.