While we love chickpeas in any form, we have to admit: when roasted, they’re pretty spectacular. In this dish, crispy chickpeas meet nutty toasted couscous, creamy feta, and a whole slew of veggies. We only use half the chickpeas, but leftovers make an amazing snack!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Heirloom Grape Tomatoes
Veggie Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse half the box of chickpeas (save the rest for another use). Trim zucchini ends, then dice into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Discard stems. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
Roast veggies: Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast about 10 minutes, toss, then continue roasting until golden brown, about another 10 minutes.
Toss chickpeas in a baking dish with smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast about 10 minutes, toss, then continue roasting until crispy, about another 10 minutes.
Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Add Israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted, 2-3 minutes. Add stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente, 10-12 minutes.
Add half the roasted veggies, half the feta, and a squeeze of lemon to cooked couscous. Season with salt and pepper.
Plate: Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!