claire freehafer

ingredients

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

instructions

1. adjust racks to middle and top positions and preheat oven to 425 degrees. toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a large drizzle of olive oil. season with salt and pepper. roast on middle rack, tossing halfway through, until tender, 15-20 minutes.

2. on a second baking sheet, toss the chickpeas with paprika, a large drizzle of olive oil, and a pinch of salt and pepper. roast on top rack, tossing halfway through, until crisp, 18-20 minutes.

3. 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.

4. 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.

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