AuthorTheodore
Wash and dry all produce. Preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse chickpeas.
Click to start timer for 20 Minutes
On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in oven—it’s natural.
Click to start timer for 20 Minutes
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. Stir to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
Click to start timer for 2 Minutes
Stir veggie broth into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
Click to start timer for 10 Minutes
Add half the veggies, half the feta, 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 remaining veggies and chickpeas. Sprinkle with scallion greens and remaining feta.
Ingredients
Directions
Wash and dry all produce. Preheat oven to 425 degrees. Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender, about 20 minutes, tossing halfway through. Meanwhile, drain and rinse chickpeas.
Click to start timer for 20 Minutes
On another baking sheet, toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. TIP: Chickpeas may pop in oven—it’s natural.
Click to start timer for 20 Minutes
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. Stir to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
Click to start timer for 2 Minutes
Stir veggie broth into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
Click to start timer for 10 Minutes
Add half the veggies, half the feta, 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 remaining veggies and chickpeas. Sprinkle with scallion greens and remaining feta.