Jessica’s Chickpea Couscous with Zucchini and Heirloom Grape Tomatoes

Jessica’s Chickpea Couscous with Zucchini and Heirloom Grape Tomatoes
Author
Katie Kambridge
Source of Recipe
Jessica Canfield
Serves/Makes/Yields
3 to 4
Recipe Description

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. 

 

Ingredients

2 zucchini

8 ounce package of grape tomatoes (also red/green peppers, onions, other vegs you may have on hand) 

¼ oz. thyme

2-4 cloves garlic

1 can chickpeas

2 teaspoon Smoked Paprika

1 ½ cup Israeli Couscous

Veggie Stock Concentrate

2.5-3 cups water 

1 cup Feta Cheese 

1 Lemon 

4 teaspoon Olive Oil 

2 tablespoon Butter

Salt and pepper 

 

Preparation
  1. Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce.

     
  2. Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems; discard stems. Mince garlic. Halve lemon.

     
  3. Toss zucchini, tomatoes, (and any other veg) and half the thyme on a baking sheet (with parchment or silpat liner) with a large drizzle of olive oil, salt, and pepper. 

     
  4. Roast on middle rack, tossing halfway through, until tender, about 30-45 minutes.

     
  5. Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels.

     
  6. On a second baking sheet, toss the chickpeas (with paprika, a large drizzle of olive oil, and a pinch of salt and pepper.

     
  7. Roast on top rack, tossing halfway through, until crisp, about 40 minutes. Note: It’s natural for chickpeas to pop a bit.

     
  8. Heat 2 tbsp butter (or olive oil) and garlic in a medium pot over medium-high heat.

     
  9. Once butter is melted and garlic is fragrant, add couscous, remaining thyme, salt, and pepper to pot. Cook, stirring, until couscous is lightly toasted, 2-3 minutes. 

     
  10. Stir stock concentrate and 3 cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 8-10 minutes. Drain any excess water, if necessary. 

     
  11. Add half the veggies, half the feta, and a squeeze of lemon juice into couscous; stir to combine. Taste and season with salt and pepper. (I just combine everything together.) 

     
  12. Divide finished couscous between plates, then top with roasted chickpeas and remaining veggies and feta.



     
Nutrition Information

 None Available.

 

Type of Meal