A big splash, 2 tablespoons/30 ml or so of olive oil
4 small zucchini, chopped
1 red onion, sliced
4 clove of garlic, peeled and chopped
1 tsp (5 ml) or so of cinnamon
1 tsp (5 ml) or so of ground cumin
19 oz (540 ml) can of chick peas, drained and rinsed
1 pint (500 ml) of cherry tomatoes
A sprinkle or two of salt and lots of freshly ground pepper
1 ¼ cup (315 ml) of water
1 lemon, juiced and zested
1 Tbsp extra virgin olive oil
1 cup (250 ml) of couscous
A bunch of fresh parsley, chopped
1. Make the couscous first. Simmer the water with the lemon juice and zest. Pour in the olive oil, stir in the couscous and parsley. Cover with a tight fitting lid and wait 5 minutes or so.
2. Splash the olive oil in the bottom of a large saucepot and heat over medium-high heat. Toss in the zucchini, onion and garlic. Sauté and stir in the cinnamon and cumin. Cook until the vegetables begin to soften. Fold in the chickpeas and tomatoes and heat through. Season with salt and pepper to your taste. Serve and share!
3. Freestyle Twist: You can make this meal over and over again and have it be different every time. Change the beans: kidney beans, black beans, a bean medley or frozen edamame (green soybeans) work great. You can use canned if you’re in a hurry or dried if you’ve got time. And switch the base to rice: Arborio, wild or brown are a few of my favorites. Experiment and twist this veggie meal to suit your crowd.