Toss zucchini, tomatoes & half thyme on a baking sheet with a large drizzle of olive oil. Season with salt & pepper. Roast on middle rack, tossing halfway through, until tender, 15-20 mins.

Meanwhile, drain & rinse chickpeas. Pat as dry as possible with paper towels. On a second baking sheet, toss chickpeas with paprika (if you’re wary of using all the paprika – sprinkle half to see how your taste buds will react), a large drizzle of olive oil & a pinch of salt & pepper. Roast on top rack, tossing halfway through, until crisp, 18-20 mins. CAUTION: It’s natural for the chickpeas to pop a bit.

Heat 2 TBSP butter, garlic & scallion whites in a medium pot over medium-high heat; cook until butter has melted & garlic is fragrant, 30-60 seconds. Add couscous & remaining thyme; stir to coat. Season with salt & pepper. Cook, stirring, until couscous is lightly toasted, 2-3 mins.

Add 1 ½ cup veggie stock to pot with couscous. Bring to a boil, then cover & reduce heat to low. Cook until couscous is tender, 6-8 mins. Drain any excess water, if necessary. Keep covered off heat.

Add half veggies, half the feta & a squeeze of lemon juice to pot with couscous; stir to combine. Divide between plates; top with roasted chickpeas & remaining veggies. Garnish with scallion greens (optional) & remaining feta. Serve & enjoy!