Mediterranean Chickpea & Zucchini Couscous

This Mediterranean-inspired dish is a personal favorite—bright, hearty, and ready in under an hour. With fiber-rich chickpeas, tender roasted zucchini, and smoky paprika, it’s both nourishing and deeply satisfying. Keep it flexible: make it vegetarian by skipping the feta (or using a plant-based cheese), or gluten-free by swapping the couscous for quinoa or rice.

🌿 Mindful Morsel: Chickpeas, zucchini, garlic, and fresh thyme are naturally anti-inflammatory ingredients that support digestion and overall wellness. A drizzle of olive oil adds healthy fats to keep you fuller longer. This recipe is proof that quick meals can be both crowd-pleasing and nourishing.

Ingredients

Serves 4 | Prep: 10-15 min | Cook: 20 min | Total: 40-45 min | ~389-464 per serving

Calories per serving: ~389 without feta | ~464 with feta

  • 2 zucchini

  • 1 pint heirloom grape or champagne tomatoes

  • 7–8 sprigs fresh thyme

  • 4 green onions/scallions, thinly sliced (white and green parts separated)

  • 4 cloves garlic (or jarred equivalent), minced

  • 1 lemon, halved

  • 1 can chickpeas (15 oz), rinsed and drained

  • 2 tsp smoked paprika

  • 1 ½ cups Moroccan couscous

  • 2 ¼ cups vegetable stock

  • 1 tbsp butter

  • 2 tbsp olive oil

  • Feta cheese (or sheep/goat cheese), optional

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Prep the vegetables: slice zucchini into ¼ cm rounds, halve tomatoes lengthwise, strip thyme leaves, separate scallion whites and greens, and halve the lemon.

  3. Roast the vegetables: on a baking sheet, toss zucchini, tomatoes, chickpeas, and half the thyme leaves with olive oil, salt, pepper, and smoked paprika. Roast 20 minutes, tossing halfway through.
    Optional: sauté in a skillet instead for a quicker stovetop version.

  4. Toast the couscous: in a saucepan, melt butter and sauté garlic and scallion whites until fragrant. Add couscous and remaining thyme; toast 1 minute until coated.

  5. Cook couscous: stir in vegetable stock, bring to a boil, then remove from heat. Cover, let sit, then fluff with a fork to prevent sticking.

  6. Assemble and serve: top couscous with roasted vegetables. Garnish with scallion greens, a squeeze of lemon, and feta if using.

Tips

  • For extra protein and to make it non-vegetarian, add grilled chicken or shrimp on top.

  • Quinoa makes a great gluten-free swap for couscous and adds a nuttier flavor.

  • Leftovers keep well in the fridge for 3–4 days and are delicious served cold as a salad the next day.