Chickpea-Powered Mediterranean Couscous

🥘 Ingredients

• Israeli couscous
  1.5 c
• butter
  2 tbsp
• chickpeas
  13.4 oz
• feta cheese
  1 c
• garlic
  2 clove
• grape tomatoes
  8 oz
• lemon
  1 unit
• olive oil
  1 tbsp
• paper towels
• pepper
• salt
• scallions
  2 unit
• smoked paprika
  2 tsp
• thyme
  ¼ oz
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• baking sheet
• medium pot

1. 

   1

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

   zucchini: 2 unit, grape tomatoes: 8 oz, thyme: ¼ oz, garlic: 2 clove, scallions: 2 unit, lemon: 1 unit
2. 

   2

   Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast on middle rack, tossing halfway through, until tender, ⏱️ 15 minutes to ⏱️ 20 minutes .

   olive oil: 1 tbsp, salt, pepper
3. 

   3

   Meanwhile, drain and rinse chickpeas ; dry thoroughly with paper towels . On a second baking sheet , toss half the chickpeas (all for 4 servings) 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 to ⏱️ 20 minutes . (It's natural for the chickpeas to pop a bit while roasting.)

   chickpeas: 13.4 oz, paper towels, smoked paprika: 2 tsp
4. 

   4

   While chickpeas roast, heat butter (1 tbsp for 2 servings, 2 tbsp for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter melts and garlic is fragrant, ⏱️ 1 minutes . Add Israeli couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, ⏱️ 1 minutes to ⏱️ 2 minutes .

   butter: 2 tbsp, Israeli couscous: 1.5 c
5. 

   5

   Add veggie stock concentrate and ¾ cup water (1½ cups for 4 servings) to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, ⏱️ 6 minutes to ⏱️ 8 minutes . Drain any excess liquid if necessary. Keep covered off heat until ready to serve.

   veggie stock concentrate: 2 unit
6. 

   6

   Add half the 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 chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.

   feta cheese: 1 c