Chickpea-Powered Mediterranean Couscous



  1. 1 zucchini
  2. 4 oz Heirloom grape tomatoes
  3. 1/4 oz thyme
  4. 2 scallions
  5. 2 cloves garlic
  6. 1 lemon
  7. 6.7 oz chickpeas
  8. 1 tsp smoked paprika
  9. 3/4 cup couscous
  10. 1 veggie stock concentrate
  11. 1/2 cup Feta cheese
  12. 2 tsp olive oil
  13. 1 Tbsp butter


  1. Wash and dry all the produce. Adjust racks to middle and upper position and preheat oven to 425 degrees. Trim zucchini, then cut into 1/2-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

  2. Toss zucchini, tomatoes, and half of 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.

  3. Meanwhile, drain and rinse half the chickpeas from the box (use the rest as you like). On another baking sheet, toss chickpeas, 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.

  4. Heat 1 Tbsp butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is flagrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

  5. Stir stock concentrate and 1 1/2 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.

  6. 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 chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.

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