Mediterranean Chickpea & Zucchini Couscous
Bright, hearty, and ready in under an hour, this Mediterranean Chickpea & Zucchini Couscous is a versatile, nourishing dish. Roasted zucchini, fiber-rich chickpeas, and smoky paprika create a satisfying meal that can be vegetarian or gluten-free depending on your ingredient swaps.
Introduction
This Mediterranean-inspired couscous is both flavorful and wholesome, perfect for a quick weeknight dinner or meal prep. With tender roasted zucchini, chickpeas, heirloom tomatoes, and a touch of feta (optional), it’s a nutrient-packed meal that balances protein, fiber, and healthy fats. Flexible swaps allow you to make it vegetarian, gluten-free, or heartier with added protein.
🌿 Mindful Morsel
Chickpeas, zucchini, garlic, and fresh thyme are naturally anti-inflammatory ingredients that support digestion and overall wellness. Olive oil adds heart-healthy fats to keep you fuller longer. This dish demonstrates that quick, vibrant meals can be both nourishing and deeply satisfying.
Recipe Information
Servings: 4
Prep Time: 10–15 minutes
Cook Time: 20 minutes
Total Time: 40–45 minutes
Calories per Serving: ~389 without feta | ~464 with feta
Ingredients
2 zucchini
1 pint heirloom grape or champagne tomatoes
7–8 sprigs fresh thyme
4 green onions/scallions, thinly sliced (whites and greens 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
Preheat oven: 425°F (220°C).
Prep the vegetables: Slice zucchini into ¼-inch rounds, halve tomatoes lengthwise, strip thyme leaves, separate scallion whites and greens, and halve the lemon.
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 for a quicker stovetop version.)
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.
Cook the couscous: Stir in vegetable stock, bring to a boil, then remove from heat. Cover and let sit. Fluff with a fork to prevent sticking.
Assemble and serve: Top couscous with roasted vegetables. Garnish with scallion greens, a squeeze of lemon, and feta if using.
Tips/Notes
Add grilled chicken or shrimp for extra protein and a non-vegetarian option.
Swap quinoa for couscous to make the dish gluten-free and add a nuttier flavor.
Leftovers keep in the fridge for 3–4 days; also delicious cold as a salad the next day.
Use fresh thyme for best flavor, or dried thyme in a pinch (reduce by half).
Social Media Callout
Made this Mediterranean couscous? Share your plate on Instagram and tag @mmmindfulmorsels — I love seeing your colorful, nourishing creations!