It’s Wednesday and that means the Recipe Edition!

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Stop the presses.

This recipe was so delicious, we raced home for the leftovers.

I was sad when it was gone.

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Chickpea and Zucchini Saute with Couscous

adapted from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Ingredients

2 TBS + 1 tsp olive oil

3/4 tsp salt

1 cup couscous {I used Israeli couscous from Trader Joe’s and followed their directions. Browning is key!}

2 cloves garlic, finely chopped

1 cup onion chopped

1 15 oz can chickpeas, rinsed and drained

2 small zucchini, halved lengthwise and thinly sliced crosswise

1/2 tsp dried oregano

black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup chopped basil, mint or parsley

Directions

1. Make the couscous according to the package directions.

2. Heat 2 TBS olive oil in deep skillet with a lid, add onion and cook over medium heat until softened (about 3 minutes).

3. Add garlic, stir constantly about 1 minute.

4. Add chickpeas, zucchini, 1/4 cup water (or broth), oregano, and pepper. Cook, stirring, about 2 minutes until zucchini is softened.

5. Cover, reduce to medium-low heat, stirring occasionally until zucchini is tender.

6. Remove from heat, add tomatoes, herbs and couscous.

7. Serve immediately.

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Do you have any recipes or favorite {dairy free} foods to share?

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