Monday, June 4, 2012

Lemon Zucchini Chickpea Cous Cous

Happy Meatless Monday!

Often it feels like there isn't enough time to whip up healthy, home-cooked dishes. That's why I love whole wheat cous cous (like the one sold at Trader Joe's). It's full of whole grains—and nothing else. It also cooks up in a literal flash. Think under ten minutes flat. And, with a few great embellishments, it can be super tasty.

This recipe was inspired by mediterranen flavors. It combines zesty lemon, lightly cooked zucchini, and chickpeas, which add protein. The version pictured is vegan, but feta cheese tastes great with it, too. I love this recipe either as a side dish, or a complete meal unto itself.

So now there are no excuses to eat healthy.

Lemon Zucchini Chickpea Cous Cous

Serves 4-6 people
Cooking time: about 15 minutes
Vegan (if served without the feta cheese)


1 cup whole wheat cous cous, cooked per package instructions
2 cups zucchini, chopped
1 teaspoon ground cumin
1 garlic clove, peeled and chopped
2 tablespoon extra virgin olive oil
juice of 1 lemon
1 14 ounce can chickpeas, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and freshly ground pepper
1/2 cup crumbled feta cheese (optional)
lemon slices for garnishing (optional)


1. Heat 1 tablespoon of the olive oil over medium high heat. Add the garlic and cumin and cook for one minute. Add the zucchini and cook until tender, about 5-7 minutes. Remove from heat.

2. In a large bowl, combine the cooked cous cous, zucchini, chickpeas, parsley, lemon juice, and remaining 1 tablespoon of olive oil. Toss well to combine. Season to taste with salt and pepper.

3. To serve, top with the crumbled feta if desired. Garnish with lemon slices and chopped parsley. Enjoy!

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