Chickpea-Powered Mediterranean Couscous
with Zucchini & Grape Tomatoes
- Wheat
- Milk
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 roasted with smoked paprika and tossed with bubbly Israeli couscous, roasted zucchini and tomatoes, and feta cheese 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.
Ingredients
1 unit
Zucchini
4 ounce
Grape Tomatoes
¼ ounce
Thyme
1 clove
Garlic
2 unit
Scallions
1 unit
Lemon
13.4 ounce
Chickpeas
1 teaspoon
Smoked Paprika
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry 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 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; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. (It’s natural for the chickpeas to pop a bit while roasting.)
• 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 melts 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, 1-2 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 until ready to serve.
• 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 chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Mediterranean flavors, with roasted chickpeas and feta adding delicious depth 🍲.
- Ease of prep: Some found it quick and easy, while others felt it took longer than expected with multiple steps.
- Suggestions: Consider adding a sauce or dressing to combat dryness; tzatziki or lemon-yogurt would complement well.
- Portions: Several wished for more veggies, especially zucchini and tomatoes, to balance the couscous and chickpeas.
- Texture: Customers enjoyed the variety of textures, from crunchy roasted chickpeas to creamy feta.
Reviews from our home cooks
Perfect combination. I love how the couscous is made flavorful by cooking it in the broth. I never had roasted chickpeas before, so this was fun to experience for the first time. The bursts of sweet tomato flavor were yummy as well (I don't like raw tomatoes, but roasting them made them sweet and yummy).
This may just be my favorite dish. The crunch of the roasted chickpeas and smoothness of the cheese with Couscous and zucchini is so filled with flavor.
This was so easy and has amazing flavors! I love the combination of the chickpeas with paprika, couscous with scallions, and veggies with thyme! I would definitely make this again.
The roasting of the chickpeas gives them an amazing flavor and the fresh tomatoes with the feta are super refreshing. Filling and delicious.
I would get this one again but prepare it a little differently - think it would be better with the chickpeas sauteed with the seasoning and a little bit of oil until they're hot. Roasting made them dry and with couscous already being fairly dry, the entire dish felt like it needed maybe a yogurt accompaniment.
I love Israeli CousCous! I've had this one before, and I liked it even more this time. The Zucchini was finally a good sized one, instead of the tiny one I received the first time. This is a filling meal and I actually got 3 meals out of this one.
OMG, that roasted chickpeas is outstanding. The whole dish itself was wonderful and full of flavor. Roasted veggies goes very well with the couscous and chickpeas. The portions are perfect. No too large and not too small. The wife and I were stuffed. Oh, and instead of wasting the unused chickpeas, we went ahead and roasted the whole box and used half as a snack for the next day.
I wasn't crazy about the sound of this but I wanted to try a new couscous dish. So flavorful! So happy I tried it. Its definitely going to be a recipe I make again. Its very filling, surprisingly. I will double the recipe, maybe even triple it when I make it again. I only cook for myself & I would like leftovers! I'm not vegan but after trying this I could eliminate most meats. Really a nice surprise.
Ok I kept everything but couscous cold. I stirred paprika and lemon juice in the tomatoes and zucchini and then mixed it all together. Sooo yummy!
This was really good and I am beginning to really enjoy the mediterranean food. Chickpeas are much tastier when roasted.
