claire freehafer

ingredients

• 1 ½ c couscous
• 13.4 oz chickpeas, drained, rinsed, as dry as possible
• 2 zucchinis, 🔪 diced ½ in
• 16 oz grape tomatoes, 🔪 halved lengthwise
• 4 scallions, 🔪 thinly sliced
• 1 lemon, 🔪 halved
• 2 cloves garlic, 🔪 minced
• ¼ oz thyme leaves
• 1 c feta cheese
• 2 stock concentrate
• 2 tbsp butter

instructions

1. adjust racks to middle and top positions and preheat oven to 🔥 425 degrees.

2. toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a large drizzle of olive oil. season with salt and pepper.

3. roast veggies on middle rack, tossing halfway through, until tender, ⏲️ 15-20 minutes.

4. on a second baking sheet, toss the chickpeas with paprika, a large drizzle of olive oil, and a pinch of salt and pepper.

5. roast chickpeas on top rack, tossing halfway through, until crisp, ⏲️ 18-20 minutes.

6. heat butter, garlic, and scallion whites in a medium pot over 🔥 medium-high heat; cook until butter has melted and garlic is fragrant, ⏲️ 1 minute. add couscous and remaining thyme leaves; stir to coat. season with salt and pepper. cook, stirring, until couscous is lightly toasted, ⏲️ 2-3 minutes.

7. add stock concentrate and 1½ cups water to pot with couscous. bring to a 🔥 boil, then cover and reduce heat to 🔥 low. cook until couscous is tender, ⏲️ 6-8 minutes. drain any excess water, if necessary. keep covered off heat.

8. add half the veggies, half the feta, and a squeeze of lemon juice to pot with couscous; stir to combine. season with salt and pepper.

9. divide between plates; top with crispy chickpeas and remaining veggies. garnish with scallion greens and remaining feta. serve.