Crispy Chickpea Bowl: Israeli Couscous and Roasted Herbed Veggies

🥘 Ingredients

• butter
  1 tbsp
• chickpeas
  15 oz
• feta cheese
  4 oz
• garlic
  3 cloves
• heirloom grape tomatoes
  1 c
• israeli couscous
  8 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• scallions
  2 stalks
• smoked paprika
  1 tsp
• thyme
  1 unit
• veggie stock concentrate
  1 unit
• water
  1½ cups
• zucchini
  1 unit

🍳 Cookware

• baking sheet
• baking dish
• medium pot

1. 

   1

   Wash and dry all produce. Preheat oven to 425°F. Drain and rinse half the chickpeas (save the rest for another use). Trim zucchini ends, then dice into ½-inch cubes. Halve heirloom grape tomatoes . Strip thyme leaves from stems and discard stems. Thinly slice scallions , keeping greens and whites separate. Mince garlic . Halve lemon .

   chickpeas: 15 oz, zucchini: 1 unit, heirloom grape tomatoes: 1 c, thyme: 1 unit, scallions: 2 stalks, garlic: 3 cloves, lemon: 1 unit
2. 2

   Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast ⏱️ 10 minutes , toss, then continue roasting until golden brown ⏱️ 10 minutes .

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Toss chickpeas in a baking dish with smoked paprika , a drizzle of olive oil, and a pinch of salt and pepper. Roast ⏱️ 10 minutes , toss, then continue roasting until crispy ⏱️ 10 minutes .

   smoked paprika: 1 tsp
4. 

   4

   Heat 1 TBSP butter , garlic, and scallion whites in a medium pot over medium-high heat. Add israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted ⏱️ 2 minutes . Add veggie stock concentrate and water . Bring to a boil, then reduce to a simmer. Stir occasionally until al dente ⏱️ 10 minutes .

   butter: 1 tbsp, israeli couscous: 8 oz, veggie stock concentrate: 1 unit, water: 1½ cups
5. 

   5

   Add half the roasted veggies, half the feta cheese , and a squeeze of lemon to cooked couscous. Season with salt and pepper.

   feta cheese: 4 oz
6. 6

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