Chickpea & Couscous Veggie Bowl

Ingredients

• •1 zucchini, diced
• •1/2 cup grape tomatoes, halved
• •2 tsp thyme, divided
• •1 can chickpeas, drained and rinsed
• •1 tsp smoked paprika
• •1 tbsp butter
• •1 clove garlic
• •2 green onions, diced and separated
• •3/4 cup pearl couscous
• •1/2 lemon, juiced and zested
• •1 1/4 cup vegetable stock
• •1/2 cup feta

Steps

1. 1Preheat oven (or two ovens, if your roasting pans are small) to 425F.
2. 2Toss zucchini, tomatoes, and half the thyme with oil, salt, and pepper. Toss chickpeas with paprika, oil, salt, and pepper. Spread both on baking sheet (or two) and roast for 18-20 minutes, tossing halfway thru.
3. 3While veggies roast, in a medium pot, melt butter, garlic, and scallion whites, until butter is melted and garlic is fragrant. Add couscous and remaining thyme and toast for 1-2 minutes. Add stock, bring to a boil, then reduce heat to low and cover for 15 minutes (or follow couscous instructions). Drain if necessary, then add half the feta and the lemon zest and juice. Season if needed. When veggies are done, add half directly to the couscous.
4. 4Plate the couscous, top with remaining veggies, chickpeas, remaining feta, and scallion greens.