Wash and dry all produce. Preheat the oven to 425 degrees. Dice the zucchini into 1/2-inch cubes. Halve the tomatoes. Thinly slice the scallions, keeping the whites and greens separate. Drain and rinse the chickpeas.

Toss the zucchini and tomatoes on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Place in the oven for 20 minutes, tossing once, until golden brown and softened.

Toss the chickpeas onto another baking sheet with the paprika, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 20 minutes, tossing once, until crispy.

Cook the couscous: Heat 1 Tablespoon butter in a small pot over medium-high heat. Add the Israeli couscous, then stir to coat in the butter. Toss 2-3 minutes, until toasted. Add the stock concentrate and 11/4 cups water to the pot. Bring to boil, cover, and reduce to a low simmer for 10-12 minutes, until al dente. Halfway through cooking, stir in the scallion whites.

Stir half the roasted veggies and half the feta into the cooked couscous. Season with salt and pepper.

Plate: Plate the couscous mixture before adding the remaining roasted veggies. Top with a handful of the crispy chickpeas. Sprinkle with the scallion greens and remaining feta . Enjoy!