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Chickpea & Zucchini Sauté with Couscous, Feta & Almonds.

  • ⅛ cup
    almonds, sliced
  • 8 fl oz
    chicken or vegetable broth
  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • 2 cloves
  • ½ pint
    grape tomatoes
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½ medium
    red onion
  • ½ cup
    whole wheat couscous
  • 2 medium
    zucchini squash
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    ½ pint grape tomatoes
    2 medium zucchini squash
    ½ small bunch Italian (flat-leaf) parsley
  • 2
    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.
  • 3
    Halve the grape tomatoes; transfer to a small bowl.
  • 4
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    2 cloves garlic
  • 5
    Preheat a skillet over medium heat.
  • 6
    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).
    ½ medium red onion
  • 7
    Once the skillet is heated, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 8
    Add the onion to the skillet; cook, stirring occasionally, until it has softened, 3 to 5 minutes.
  • 9
    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.
  • 10
    Add the broth to a small saucepan; bring to a boil over high heat.
    6 fl oz (¾ cup) chicken or vegetable broth
  • 11
    Add the garlic and cumin to the skillet and stir until fragrant, 15 to 30 seconds.
    ½ tsp cumin
  • 12
    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.
    2 fl oz (¼ cup) chicken or vegetable broth
    ¼ tsp salt
    ¼ tsp black pepper
  • 13
    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.
    ½ cup whole wheat couscous
    ¼ tsp salt
  • 14
    Drain and rinse the chickpeas in a colander.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 15
    Measure out the feta into a small bowl.
    ½ (4 oz) pkg crumbled feta cheese
  • 16
    Measure out the almonds into a small bowl.
    ⅛ cup almonds, sliced 
  • 17
    Add the chickpeas, tomatoes, and parsley to the zucchini. Stir and cook until the mixture is heated through, 1 to 2 minutes.
  • 18
    Uncover the couscous and fluff with a fork.
  • 19
    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!