- 30 min
Season the chickpeas
Preheat the oven to 400°F. Rinse and drain the chickpeas, then pour in a medium bowl. Using a paper towel, pat dry the chickpeas. Add ½ a tbsp of olive oil and the smoked paprika, and mix well to coat the chickpeas. Transfer the chickpeas to a large baking sheet covered with parchment paper. Set aside.
Prepare the vegetables
Slice the carrots. Cut the red onion into wedges. Dice the tomato.
Season the vegetables
In the same bowl, mix the carrot slices and the onion wedges with ½ a tbsp of olive oil and the za’atar. Transfer the carrots and the onion to the same baking sheet, next to the chickpeas. Roast everything for 20 minutes.
Cook the couscous
Meanwhile, bring 1 ½ cups of water and the vegetable bouillon cube to a boil in a small pot. Add the pearl couscous, cover, and let simmer over low heat for 8-10 minutes stirring from time to time. Remove from heat and set aside covered.
Assemble the couscous
In the same bowl used for seasoning, mix the couscous with the tomato, the carrots and the onion.
Serve the roasted vegetable couscous in bowls or plates, top with chickpeas and crumble the Feta cheese on top. Enjoy