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Chickpea-Powered Couscous

Chickpea-Powered Couscous

with Zucchini and Grape Tomatoes

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You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time they spend in a hot oven. In this recipe, they’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.

Tags:VeggieCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Grape Tomatoes

¼ ounce


1 clove


2 unit


1 unit


13.4 ounce


1 teaspoon

Smoked Paprika

¾ cup

Israeli Couscous


1 unit

Veggie Stock Concentrate

½ cup

Feta Cheese


Not included in your delivery

1 tablespoon



Kosher Salt


4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber8 g
Protein17 g
Cholesterol40 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Medium Pot
Instructionsarrow up iconarrow up icon
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Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.


Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.


Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss half the chickpeas (all the chickpeas for 4 servings) with paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. TIP: It’s natural for the chickpeas to pop a bit.


While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter has melted and garlic is fragrant, 1 minute. Add couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.


Add stock concentrate and ¾ cup water (1½ cups for 4 servings) to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid, if necessary. Keep covered off heat.


Add half the veggies, half the feta, and a squeeze of lemon juice to pot with couscous; stir to combine. Season with salt and pepper. Divide between plates; top with crispy chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.