Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without a heavy feeling. Add ultra creamy goat cheese and you have a winner!
Vegetable Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to roast the chickpeas, zucchini and tomatoes). Start prepping when the oven comes up to temperature!
Drain and rinse the chickpeas. Arrange chickpeas on a baking sheet and gently pat them dry with paper towels. Sprinkle over 1/2 tbsp smoked paprika (double for 4 ppl) and 1 tbsp oil (double for 4 ppl) toss to coat. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through roasting, until golden-brown, 24-26 min.
Meanwhile, wash and dry all produce.* Cut the zucchini into 1⁄2-inch pieces. Strip 1 tbsp thyme leaves (double for 4 people) from stems. Mince or grate the garlic. Zest and juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges.
On another baking sheet, toss the zucchini, tomatoes and half the thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the tomatoes start to burst, 12-14 min.
Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the garlic and couscous. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add the broth concentrate(s) and 1 1/3 cups water (double for 4 ppl). Bring to a boil, then reduce heat to medium-low. Cover and simmer until the couscous is tender, 8-10 min.
Stir the veggies, remaining thyme, 1 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl) into the couscous. Sprinkle the lemon zest over the chickpeas and toss to coat.
Divide the couscous between bowls. Sprinkle over the chickpeas and goat cheese. Squeeze over a lemon wedge, if desired.