Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim and dice zucchini into ½-inch pieces. Halve tomatoes. Strip thyme leaves from stems. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Halve lemon.

Toss zucchini, tomatoes, and half the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt and pepper. • Roast on middle rack, tossing halfway through, until tender, 15-20 minutes.

Meanwhile, drain and rinse chickpeas; dry thoroughly with paper towels. On a second baking sheet, toss half the chickpeas (all for 4 servings) with a large drizzle of olive oil, paprika, and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until crisp, 18-20 minutes. TIP: It’s natural for the chickpeas to pop a bit while roasting.

While chickpeas roast, heat 1 TBSP butter (2 TBSP for 4 servings), garlic, and scallion whites in a medium pot over medium-high heat; cook until butter has melted and garlic is fragrant, 1 minute. • Add couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.

Add stock concentrate and ¾ cup water (1½ cups for 4 servings) to pot with couscous. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Keep covered off heat.

Add half the veggies, half the feta, and a squeeze of lemon juice to pot with couscous; stir to combine. Season with salt and pepper. • Divide between plates; top with crispy chickpeas and remaining veggies. Garnish with scallion greens and remaining feta. Serve.