Chickpea And Zucchini Saute With Couscous Food

SPICED CHICKPEA AND ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.
• Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.
• Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.

COUSCOUS AND ZUCCHINI

Steps:

• Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
• In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
• Fluff couscous with fork and fold in vegetables.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

SAUTéED ZUCCHINI & CHICKPEAS

Steps:

• Heat oil and butter in a deep (preferably non-stick) pan over a medium heat until it begins to foam.
• Add the zucchini and cook, stirring occasionally, for 5 minutes, until slightly browned.
• Add the chickpeas.
• Place a circle of non-stick baking paper directly on the surface of the zucchini and chickpeas. Reduce the heat to medium-low and cook for 8 minutes or until the zucchini is soft. Taste, and season with salt and pepper.
• To transport: Cool then place in an airtight container.
• To re-heat: Heat sautéed zucchini and chickpeas in a deep pan over a medium heat, stirring often, for 5-7 minutes or until heated through.
• Microwave reheating: Spoon the zucchini and chickpeas into a microwave-safe bowl, cover with lid or plastic wrap and heat on medium, stirring every minute, for 4-5 minutes or until heated through.

CHICKPEA & ZUCCHINI SAUTé WITH COUSCOUS, FETA & ALMONDS

Steps:

• 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 ¼-inch-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 ½-inch 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!

CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS

Steps:

• 1 Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan
• 2 Bring to a boil over high heat, then add the couscous and stir to moisten
• 3 Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables
• 4 Finely chop the onion to yield 1 cup
• 5 Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups
• 6 Mince the garlic to yield about 2 teaspoons
• 7 Drain and rinse the chickpeas
• 8 Cut the grape tomatoes in half to yield 1 cup
• 9 Finely chop the mint and flat-leaf parsley to yield about 3/4 cup
• 10 Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat
• 11 Add the onion and cook for about 2 minutes, stirring
• 12 Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened
• 13 Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well
• 14 Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender
• 15 Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate
• 16 Taste and add za'atar as needed
• 17 Uncover the couscous and fluff with a fork
• 18 Divide among individual wide, shallow bowls
• 19 Divide equal amounts of the chickpea-zucchini mixture over the couscous
• 20 Serve hot

ZUCCHINI COUSCOUS

Steps:

• Cut zucchini into 1/4-inch dice. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring, until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork.

COUSCOUS WITH ZUCCHINI

Steps:

• Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS

Steps:

• Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then add the couscous and stir to moisten. Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables. Finely chop the onion to yield 1 cup. Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups. Mince the garlic to yield about 2 teaspoons. Drain and rinse the chickpeas. Cut the grape tomatoes in half to yield 1 cup. Finely chop the mint and flat-leaf parsley to yield about 3/4 cup. Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat. Add the onion and cook for about 2 minutes, stirring. Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened. Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well. Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender. Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate. Taste and add za'atar as needed. Uncover the couscous and fluff with a fork. Divide among individual wide, shallow bowls. Divide equal amounts of the chickpea-zucchini mixture over the couscous. Serve hot.

ZUCCHINI STUFFED WITH CHICKPEAS AND ISRAELI COUSCOUS

Steps:

• Preheat oven to 400 degrees. Set a wire rack on a rimmed baking sheet. Pour 1 cup water onto sheet; set aside. Using a small spoon, scoop out pulp from center of each zucchini, leaving a 1/4-inch-thick shell. Transfer pulp to a kitchen towel, and squeeze out excess liquid. Coarsely chop pulp; set aside. Sprinkle zucchini shells with 1 teaspoon salt. Place shells, cut side down, on paper towels to drain.
• Melt butter with oil in a medium saucepan over medium-high heat. Add shallot, ginger, and jalapeno. Cook, stirring, 1 minute. Stir in 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, and saffron. Cook until fragrant, about 30 seconds. Add zucchini pulp and chickpeas; cook, stirring occasionally, 2 minutes.
• Stir in 1 cup water. Bring to a boil. Add couscous, and return to a boil. Reduce to a simmer. Cover, and cook, stirring occasionally, until liquid has absorbed and couscous is tender, about 9 minutes. Remove from heat, and let stand, covered, 5 minutes. Stir in parsley and cilantro. Season with salt, if desired.
• Wipe zucchini shells to remove any liquid. Lightly season with salt. Mound about 1/4 cup filling into each zucchini shell. Transfer to prepared rack. Cover with foil, and bake until zucchini are tender and filling is heated through, 20 to 25 minutes. Serve with sprigs of parsley and cilantro, and lemon wedges.

MOROCCAN CHICKPEA AND VEGETABLE STEW WITH COUSCOUS

Steps:

• Heat the oil in a large skillet on medium high heat.
• Add the zucchini, onion, carrot and garlic.
• Saute 5 minutes.
• (For a time-saver, use the matchstick carrots from the produce department) Stir in the broth, and the next 9 ingredients, and bring to a boil.
• Cover, reduce the heat, and simmer for 8 minutes or until tender.
• Stir occasionally.
• While the stew simmers, bring the 1 1/2 cups water to a boil, stir in couscous, and remove from heat.
• Cover and let stand for 5 minutes.
• Serve stew over couscous.