Jessica’s Chickpea Couscous with Zucchini and Heirloom Grape Tomatoes
Post date
Saturday, July 24, 2021 - 10:23
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
- 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; discard stems. Mince garlic. Halve lemon.
- 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.
- Roast on middle rack, tossing halfway through, until tender, about 30-45 minutes.
- Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels.
- On a second baking sheet, toss the chickpeas (with paprika, a large drizzle of olive oil, and a pinch of salt and pepper.
- Roast on top rack, tossing halfway through, until crisp, about 40 minutes. Note: It’s natural for chickpeas to pop a bit.
- Heat 2 tbsp butter (or olive oil) and garlic in a medium pot over medium-high heat.
- 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.
- 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.
- 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.)
- Divide finished couscous between plates, then top with roasted chickpeas and remaining veggies and feta.
Nutrition Information
None Available.
Type of Meal