Name: Chickpea & Zucchini Sauté with Couscous, Feta & Almonds
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 709 ½ ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ medium red onions; 1 ½ cups whole wheat couscous; 6 medium zucchini squash; black pepper; cumin, ground; extra virgin olive oil; salt

Chickpea & Zucchini Sauté with Couscous, Feta & AlmondsChickpea & Zucchini Sauté with Couscous, Feta & Almonds — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

709 ½ ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ medium red onions

1 ½ cups whole wheat couscous

6 medium zucchini squash

black pepper

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into 6-mm-thick half-rounds at a 45° angle. Transfer to a medium bowl.

Halve the grape tomatoes; transfer to a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; medium dice the onion (cut into 1 ¼-cm pieces).

Once the skillet is heated, add olive oil and swirl to coat the bottom.

Add the onion to the skillet; cook, stirring occasionally, until it has softened, 3 to 5 minutes.

While the onion cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and roughly chop the leaves.

Add the broth to a small saucepan; bring to a boil over high heat.

Add the garlic and cumin to the skillet and stir until fragrant, 15 to 30 seconds.

Add the zucchini and broth to the skillet; season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes.

Once the liquid in the saucepan comes to a boil, add couscous and salt; give it a stir and cover with a lid. Remove from the heat and let it stand for 5 minutes.

Drain and rinse the chickpeas in a colander.

Measure out the feta into a small bowl.

Measure out the almonds into a small bowl.

Add the chickpeas, tomatoes, and parsley to the zucchini. Stir and cook until the mixture is heated through, 1 to 2 minutes.

Uncover the couscous and fluff with a fork.

To serve, place the couscous into a bowl or on a plate, top with the zucchini and chickpea sauté, and sprinkle with the crumbled feta and almonds. Enjoy!

Open this recipe in Flambette