4 ounce Grape Tomatoes
¼ ounce Thyme
2 green onions
2 clove Garlic
½ can Chickpeas
1 teaspoon Paprika
¾ cup Couscous
1 can -2 cups chicken broth
2 tablespoon Olive Oil
1 tablespoon Butter
Trim zucchini, then cut into ½-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Halve lemon.
Toss zucchini, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven at 425 until tender, about 20 minutes, tossing halfway through. Drain and rinse half the chickpeas from the box (use the rest as you like).
On another baking sheet, toss chickpeas and a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until crisp, about 20 minutes, tossing halfway through. Chickpeas may pop in the oven
Heat 1 TBSP butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted add couscous and remaining thyme. Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.
Stir chicken broth and 1½ cups water into pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.Drain as needed Toss veggies on top and a drizzle of olive oil. top with feta cheese
For the pork
One small pork loin ( very tiny ones about 2 inches around and slice it in pieces about 1 half inch thick. OR. a large pork loin sliced very thin and then each slice cut in half. Then take about 2 tablespoons olive oil and put in a fry pan and put the pork in over top. Season with salt and pepper and garlic powder
Then fry it on medium heat and when nearly done. slice up two green onions and put in the pan. cook for another minute or two. then take 5 or 6 cherry tomatoes, slice them in half and fry til just heated through and the skins start to come off.. Serve with the coucous. DEELicious LOL.