Wash and dry all produce. Preheat oven to 425 degrees. Drain and rinse half the box of chickpeas (save the rest for another use). Trim zucchini ends, then dice into 1/2-inch cubes. Halve tomatoes. Strip thyme leaves from stems. Discard stems. Thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

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 11/2 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.

Plate: Plate couscous mixture, and top with remaining roasted veggies and crispy chickpeas. Sprinkle with scallion greens and remaining feta. Enjoy!