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Chickpea and Zucchini Sauté with Couscous
Chickpeas and zucchini are sautéed with onion, garlic and oregano, finished with raw cherry tomatoes and fresh herbs, and piled onto fluffy couscous. It is a light meal that takes about twenty minutes.
- YieldServes 4
- Hands-on20 min
- Total31 min
- Difficulty
Ingredients
- 415 mllow-sodium vegetable broth, one 14-ounce can
- 2.3 tbspextra-virgin olive oil, 2 tbsp for the skillet plus 1 tsp for the couscous
- ¾ tspsalt, ¼ tsp for the couscous, ½ tsp for the skillet
- 190 ginstant couscous, preferably whole wheat
- 160 gonion, chopped
- 2 clovesgarlic, finely chopped
- 1 canchickpeas, 425 g (15 oz) can, rinsed and drained
- 2small zucchini, about 115 g each, halved lengthwise and thinly sliced
- ½ tspdried oregano
- to tasteblack pepper, freshly ground
- 150 gcherry tomatoes, halved
- 15 gfresh basil, chopped; mint or parsley also work
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