Chickpea Zucchini Sauté With Couscous Feta Almonds Food

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

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.

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.