Pearl Couscous with Chickpeas, Eggplant and Peaches

Ingredients

• 1 pound (about 3 medium) peaches, pitted and cut into ½-inch wedges
• 1 small red onion, cut into ½-inch wedges
• One 1-pound eggplant, cut into 1-inch cubes
• One 15½-ounce can chickpeas—rinsed, drained and patted dry
• 4 sprigs fresh thyme
• 8 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1½ teaspoons freshly ground black pepper
• 3 cups vegetable broth
• 2½ cups pearl couscous
• ½ cup chopped pitted kalamata olives
• ½ cup chopped fresh parsley
• ½ cup chopped fresh mint
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini