Chickpea-Powered Mediterranean Couscous

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• chickpeas
  15 oz
• feta cheese
  ½ cup
• garlic
  2 cloves
• grape tomatoes
  1 c
• israeli couscous
  1 c
• lemon
  1 piece
• olive oil
  2 tbsp
• salt
  1 pinch
• scallions
  2 pieces
• smoked paprika
  1 tsp
• thyme
  2 sprigs
• veggie stock concentrate
  1 unit
• water
  ¾ cup
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• baking sheet
• medium pot

1. 

   1

   Adjust oven racks to middle and top positions and preheat oven to 425°F. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Halve grape tomatoes . Strip leaves from thyme . Peel and mince garlic . Trim and thinly slice scallions , separating whites from greens. Halve lemon .

   zucchini: 2 pieces, grape tomatoes: 1 c, thyme: 2 sprigs, garlic: 2 cloves, scallions: 2 pieces, lemon: 1 piece
2. 

   2

   Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil . Season with salt and black pepper . Roast on middle rack, tossing halfway through, until tender ⏱️ 15 minutes .

   olive oil: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Meanwhile, drain and rinse chickpeas ; dry thoroughly with paper towels. On a second baking sheet , toss chickpeas with a large drizzle of olive oil, smoked paprika , and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until crisp ⏱️ 18 minutes . It is natural for the chickpeas to pop a bit while roasting.

   chickpeas: 15 oz, smoked paprika: 1 tsp
4. 

   4

   While chickpeas roast, heat butter , garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant ⏱️ 1 minute . Add israeli couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted ⏱️ 1 minute .

   butter: 1 tbsp, israeli couscous: 1 c
5. 

   5

   Add veggie stock concentrate and water to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender ⏱️ 6 minutes . Drain any excess liquid if necessary. Keep covered off heat until ready to serve.

   veggie stock concentrate: 1 unit, water: ¾ cup
6. 

   6

   Add half the roasted veggies, half the feta cheese , and a squeeze of lemon juice to pot with couscous; stir to combine. Season with salt and pepper. Divide between plates; top with roasted chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

   feta cheese: ½ cup