Chickpea and Zucchini Saute With Couscous

2 days ago 4

Democracy Dies successful Darkness

5.0 (1)

This straightforward vegan crockery gets overmuch much absorbing with the summation of Middle Eastern spices. We utilized za'atar, which is simply a blend of dried chaotic oregano and different herbs including hyssop, thyme and sometimes sumac. It's disposable astatine Middle Eastern markets. (And if you go, prime up a jar of silan, oregon day syrup. You'll beryllium blessed to drizzle it implicit dishes some savory and sweet, arsenic we person done present for the accompanying photo.)

Serve with lukewarm pita bread. If you're not vegan, effort this crockery with a dollop of good-quality labneh (a brushed yogurt cheese; spot this week's Say Cheese blogpost connected All We Can Eat to marque your own) and immoderate other za'atar for sprinkling.

Based connected a look from Donna Klein's "Supermarket Vegan" (Penguin, 2010).

Ingredients

1 3/4 cups low-sodium rootlike broth (may substitute water)
2 tablespoons positive 1 spoon extra-virgin olive oil
3/4 spoon kosher salt
1 cupful quick-cooking whole-wheat couscous
1 mean onion
2 tiny (about 8 ounces total) zucchini
2 mean cloves garlic
15 ounces canned no-salt-added chickpeas, specified arsenic Eden brand
About 15 grape tomatoes
Leaves from 1 tiny clump mint, positive leaves from 4 to 6 stems flat-leaf parsley
1 spoon za'atar, positive much to sensation (may substitute 1/2 spoon dried oregano; spot headnote)
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
386
Fat
10 g
Saturated Fat
1 g
Carbohydrates
65 g
Sodium
593 mg
Protein
15 g
Fiber
12 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Based connected a look from Donna Klein's "Supermarket Vegan" (Penguin, 2010).

Tested by Bonnie S. Benwick.

Published February 23, 2010

Updated March 13, 2026