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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Veggie Stock Concentrate
Wash and dry all produce. Preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse half the chickpeas from the box (use the rest as you like).
On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in the oven—it’s natural.
Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top chickpeas and with remaining veggies and feta cheese. Sprinkle with scallion greens.