Chickpea Mediterranean Couscous
1 Large Zucchini, Halved
4 Ounces Heirloom Grape Tomatoes, Halved
8 Ounces Chickpeas
3/4 Cup Couscous
2 Scallions, Thinly Sliced
2 Cloves Garlic, Minced
1 Lemon, Halved
1/2 Cup Feta Cheese
1/4 Ounce Thyme
1 tsp. Paprika
Adjust racks to middle and upper position and preheat oven to 425 degrees. Wash and dry all produce. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.
Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
Meanwhile, drain and rinse chickpeas. On a second baking sheet, toss half the chickpeas (use the rest as you like), paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway through. TIP: The chickpeas may pop—it’s natural.
Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top with roasted chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.