---
title: "Crispy Chickpea Bowl: Israeli Couscous and Roasted Herbed Veggies"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/be-israeli-couscous-salad-5807b4aac726284c6d4fc142
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - Vegetarian
  - Quick
  - Grain Bowl
  - Dinner
rating: 4.5
rating_count: 867
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Crispy chickpeas pair beautifully with nutty couscous and creamy feta
  - theme: Ease
    text: Simple prep and oven-roasted veggies make this a straightforward weeknight meal
image: "https://images.recipes.furrysalamander.com/crispy-chickpea-bowl.avif"
---
Wash and dry all produce. Preheat oven to 425°F. Drain and rinse half the @chickpeas{15%oz} (save the rest for another use). Trim @zucchini{1%unit} ends, then dice into ½-inch cubes. Halve @heirloom grape tomatoes{1%cup}. Strip @thyme{1%unit} leaves from stems and discard stems. Thinly slice @scallions{2%stalks}, keeping greens and whites separate. Mince @garlic{3%cloves}. Halve @lemon{1%unit}.

Toss zucchini, tomatoes, and half the thyme on a #baking sheet{} with a drizzle of @olive oil{2%tbsp}. Season with @salt{1%tsp} and @pepper{1%tsp}. Roast ~{10%minutes}, toss, then continue roasting until golden brown ~{10%minutes}.

Toss chickpeas in a #baking dish{} with @smoked paprika{1%tsp}, a drizzle of olive oil, and a pinch of salt and pepper. Roast ~{10%minutes}, toss, then continue roasting until crispy ~{10%minutes}.

Heat 1 TBSP @butter{1%tbsp}, garlic, and scallion whites in a #medium pot{} over medium-high heat. Add @israeli couscous{8%oz} and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted ~{2%minutes}. Add @veggie stock concentrate{1%unit} and @water{1½%cups}. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente ~{10%minutes}.

Add half the roasted veggies, half the @feta cheese{4%oz}, and a squeeze of lemon to cooked couscous. Season with salt and pepper.

Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!