It is that time of year when zucchini is very abundant. One of the many nice things about zucchini is its versatility. It can be made into cakes and cookies and it can be used in countless savory recipes.
Always trying to pump up the vegetable consumption in this house, I added some sauteed onion, zucchini and chickpeas to couscous and offered a vegetarian topping bar that included sauteed garlicky spinach, fire roasted tomatoes, olives and feta. I cut the zucchini into a very small dice thinking I could sneak it by my picky eaters. My success percentage was a not too shabby 80%. The single non-participant opted for cereal. This recipe isn’t really a recipe as much as an assembling of pantry items and some garden zukes.
2 Tbsp. olive oil
2/3 cup finely chopped onion (shallot, leek or scallion)
2 zucchinis, finely chopped
kosher salt and ground black pepper
1 can chickpeas, drained and rinsed
2 1/2 cups vegetable broth
2 boxes roasted garlic couscous
Crumbled Feta or Goat Cheese
Tomatoes (fresh, canned or slow roasted)
Toasted Sliced Almonds
Warm the oil in a soup pot over medium heat. Add the onion, zucchini, salt and pepper. Cook and stir until the zucchini starts to brown, about 8 minutes.
Add the chickpeas and broth. Increase the heat to high. When the broth starts to boil, add the couscous and the seasoning packet and stir well. Turn off the heat. Cover and let the couscous sit for 5 minutes.
Fluff the couscous with a fork and serve with any or all of the suggested toppings. Any leftover couscous can be turned into a quick and easy salad.