Chickpea-Powered Mediterranean Couscous

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 until tender, about 20 minutes, tossing halfway through.

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), paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Roast on upper rack until crisp, about 20 minutes, tossing halfway through. TIP: Be careful; it’s natural for the chickpeas to pop a bit.

Heat 1 TBSP butter (4 TBSP for 4 servings) and garlic in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 2-3 minutes.

Stir stock concentrate and 1½ cups water (3 cups for 4 servings) into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes. TIP: If water evaporates before couscous is tender, add a splash more.