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Crispy Chickpea Couscous with Zucchini & Grape Tomatoes
Looking for a different & flavorful way to gain a protein & fiber-rich meal? Then check out this simple & healthy chickpea powered recipe!
We loved the variety of textures & tastes the little chickpeas & bubbly couscous provided. You’ll be sure to delight in the nutty chickpea flavor combined with savory Israeli couscous & delectable roasted veggies. This Mediterranean inspired dish will add a fun new nutritional spin to your weekly dinner rotation!
Thyme Tip: Pinch stem near the top with one hand, then pull down with another hand against the direction the leaves grow in. The leaves should easily pop off!
Crispy Chickpea Couscous with Zucchini & Grape Tomatoes
Looking for a different & flavorful way to gain a protein & fiber-rich meal? Then check out this simple & healthy chickpea powered recipe!
Ingredients
- 2 zucchinis
- 8 oz grape tomatoes
- ¼ oz thyme
- 4 scallions (optional)
- 4 cloves garlic
- 1 lemon
- 13.4 oz chickpeas
- 2 tsp smoked paprika
- 1 ½ cup Israeli couscous
- 1 ½ cup low sodium vegetable stock
- 1 cup feta cheese
- 4 tsp olive oil
- 2 tbsp butter
Instructions
- Adjust racks to middle & top positions – preheat oven to 425 degrees. Wash & dry all produce. Trim & dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. (*We purchase pre-minced garlic – a huge timesaver!) Trim & thinly slice scallions, separating whites from greens. (*We omitted, as we’re not huge onion fans. 😉) Halve lemon.
- Toss zucchini, tomatoes & half thyme on a baking sheet with a large drizzle of olive oil. Season with salt & pepper. Roast on middle rack, tossing halfway through, until tender, 15-20 mins.
- Meanwhile, drain & rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss chickpeas with paprika (if you’re wary of using all the paprika – sprinkle half to see how your taste buds will react), a large drizzle of olive oil & a pinch of salt & pepper. Roast on top rack, tossing halfway through, until crisp, 18-20 mins. CAUTION: It’s natural for the chickpeas to pop a bit.
- Heat 2 TBSP butter, garlic & scallion whites in a medium pot over medium-high heat; cook until butter has melted & garlic is fragrant, 30-60 seconds. Add couscous & remaining thyme; stir to coat. Season with salt & pepper. Cook, stirring, until couscous is lightly toasted, 2-3 mins.
- Add 1 ½ cup veggie stock to pot with couscous. Bring to a boil, then cover & reduce heat to low. Cook until couscous is tender, 6-8 mins. Drain any excess water, if necessary. Keep covered off heat.
- Add half veggies, half the feta & a squeeze of lemon juice to pot with couscous; stir to combine. Divide between plates; top with roasted chickpeas & remaining veggies. Garnish with scallion greens (optional) & remaining feta. Serve & enjoy!
Notes
Thyme Tip: Pinch stem near the top with one hand, then pull down with other hand against direction the leaves grow in. The leaves should easily pop off!
Nutrition
Calories: 617kcalCarbohydrates: 99gProtein: 27gFat: 13gSaturated Fat: 2gCholesterol: 3mgSodium: 200mgFiber: 21gSugar: 14g
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