Crispy Chickpea Bowl

Roast veggies: Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast about 10 minutes, toss, then continue roasting until golden brown, about another 10 minutes.

Toss chickpeas in a baking dish with smoked paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast about 10 minutes, toss, then continue roasting until crispy, about another 10 minutes.

Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Add Israeli couscous and remaining thyme, and stir to coat in butter. Season with salt and pepper. Toss until slightly toasted, 2-3 minutes. Add stock concentrate and 1½ cups water. Bring to a boil, then reduce to a simmer. Stir occasionally until al dente, 10-12 minutes.

Add half the roasted veggies, half the feta, and a squeeze of lemon to cooked couscous. Season with salt and pepper.