Roasted Chickpea and Veggie Couscous with Smoked Paprika and Feta

This vibrant couscous bowl brings together crispy roasted chickpeas, tender zucchini and sweet grape tomatoes for a satisfying meal that’s packed with texture and flavor. Smoked paprika adds a warm, smoky depth, while creamy feta and fresh scallions finish the dish with a bright, tangy note.

Perfect for a quick weeknight dinner, this recipe is as easy as it is delicious. The chickpeas get wonderfully crunchy in the oven and the Israeli couscous cooks up fluffy and tender. Leftovers taste even better the next day, making this a great option for meal prep.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

13.4 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems. Mince garlic. Thinly slice scallions, separating white and green parts. Halve the lemon.
2. On a baking sheet, toss zucchini, tomatoes and half the thyme with a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, 15-20 minutes, tossing halfway.
3. Meanwhile, drain and rinse chickpeas. Pat very dry with paper towels. 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 top rack until crisp, 18-20 minutes, tossing halfway. (Chickpeas may pop slightly.)
4. While chickpeas roast, heat butter, garlic and scallion whites in a medium pot over medium-high heat. Cook until butter melts and garlic is fragrant, about 1 minute. Add couscous and remaining thyme; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.
5. Add stock concentrate and ¾ cup water to the pot. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess water if needed. Keep covered off heat.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the couscous; stir to combine. Season with salt and pepper. Divide among plates. Top with roasted chickpeas and remaining vegetables. Garnish with scallion greens and remaining feta. Serve.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, the recipe calls for canned chickpeas. Just drain, rinse and pat dry before roasting.

What can I substitute for Israeli couscous?

You can use regular couscous, orzo or even quinoa. Adjust cooking time and liquid as needed.

Is this dish vegan?

No, it contains butter and feta cheese. To make it vegan, use plant-based butter and omit the feta or use a vegan alternative.