Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce.
Quarter and slice zucchini, halve tomatoes, and strip thyme leaves. Toss zucchinni and tomatoes together with a drizzle of olive oil, 1/2 the thyme leaves, and a sprinkle of salt and pepper. Spread over most of a baking sheet.
Rinse, drain, and dry chickpeas. Toss in a drizzle of olive oil and smoked paprika, then spread on the remaining space of the baking sheet.
Roast vegetables and chickpeas for 20 minutes, tossing halfway through.
Meanwhile, heat a medium pot over medium high with a drizzle of olive oil. Mince garlic and thinly slice scallions.
Saute garlic and scallion whites for 1-2 minutes, until fragrant. Add couscous and remaining thyme. Toast, stirring frequently, for about 1 more minute.
Add vegetable broth and bring to a boil. Turn heat to low and simmer (covered) for 10-12 minutes, stirring occasionally.
Plate: Divide couscous and top with roasted vegetables and chickpeas. Sprinkle on scallion greens and slivered almonds. Serve and enjoy!
Optional toppings: feta cheese, oregano, and balsamic vinegar.
4 servings
1 bowl