danielle
This recipe has been forked 2 times
Originally from devi

Roasted Chickpea Couscous

  • 1 zucchini 
  • 4 oz Grape tomatoes 
  • 1/4 oz thyme 
  • 2 cloves garlic 
  • 2-4 scallions
  • 1 lemon
  • 1 can chickpeas 
  • Smoked paprika 
  • 3/4 cups Israeli pearl couscous 
  • 3/4 cups vegetable stock 
  • Feta cheese 
  1. Preheat oven 425. 
  2. Prep: Cut zucchini into 1/2 in pieces, halve tomatoes, strip thyme leaves, trim scallions (separate whites from greens). 
  3. Put zucchini, tomatoes on baking sheet, sprinkle w half the thyme, and drizzle of olive oil. Season w salt and pepper. Roast on middle rack 20 min. 
  4. Drain, rinse, dry chickpeas. Toss chickpeas on baking sheet, cover generously with smoked paprika, drizzle with olive oil, and pinch of salt/pepper. Roast on top rack for 20 min, toss halfway through. 
  5. Heat 1 tbsp butter with garlic and scallion whites in medium pot. Add couscous and thyme, stir to coat. Season with salt/pepper, cook for 2-3 minutes until lightly toasted. Add vegetable stock, bring to boil, cover and reduce heat, and cook 6-8 minutes. 
  6. Add veggies, squeeze of lemon juice, season with salt/pepper and stir. Top with chickpeas, garnish with scallions and feta. 
(Recipe basically just taken from my free Hello Fresh trial)