| 2 Zucchini | |
| 200g Cocktailtomaten | |
| 1 Bund Thymian | |
| 3 Knoblauchzehe | |
| 4 Fruhlingszwiebeln | |
| 1 Zitrone | |
| 380g Kichererbsen | |
| 2TL Paprika | |
| 275g Pearle Couscous | |
| 1 Gemuse Bullion | |
| 150g Feta | |
| 2EL Butter |
| 1. | Adjust racks to middle and top positions and preheat oven to 220°C. Trim and dice zucchini into 1cm pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon. |
| 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. Roast on middle rack, tossing halfway through, until tender, 15-20 minutes. |
| 3. | Meanwhile, drain and rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss half the chickpeas (all the chickpeas for 4 servings) 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. TIP: It’s natural for the chickpeas to pop a bit. |
| 4. | While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), 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. |
| 5. | Add stock concentrate and 350ml 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 liquid, if necessary. Keep covered off heat. |
| 6. | 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. |