Chickpea Mediterranean Couscous


1 Med Zucchini
8 oz Heirloom Grape Tomatoes
1/4 oz Thyme
4 Scallions
4 Cloves Minced Garlic
1 Lemon
13.4 oz Chickpeas
2 tsp Smoked Paprika
1 1/2 C Couscous
2 Cubes Chicken bouillon
2 Cups water
1 Cup Feta Cheese
1 TBSP Butter


Adjust racks to middle and upper position and preheat oven to 425*F. Trim zucchini, then cut into 1/2″ cubes. Halve tomatoes, trim and thinly slice scallions, separating whites from greens. Halve the lemon. Toss zucchini, tomatoes, on a baking sheet with a drizzle of olio and half the Thyme. Season with salt and pepper. Roast in the oven on middle rack until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse half the chickpeas from the can. On another baking sheet, toss chickpeas, paprika, a drizzle of olio, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. Heat butter, garlic, scallion whites in a skillet. Once butter is melted and garlic is fragrant, add couscous, remaining Thyme. Toss to coat. Season with salt and pepper, cook until couscous in lightly toasted, about 2-3 minutes. Stir in bouillon with water into pot, bring to 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, and a squeeze of lemon to the pot with the couscous, and toss to combine. Season with salt and pepper. Divide couscous mixture between plates, then top with chickpeas and remaining veggies. Sprinkle with scallion greens, and remaining feta cheese.