Speedy Moroccan Zucchini

  • prep time15 min
  • total time 35 min
  • serves 4

We’re all trying to eat more veggies and convince those around us to do the same. They’re good for you but they can also be fast, flexible and delicious! Here’s a speedy veggie dish that will have them coming back for more!

33 Ratings
Directions for: Speedy Moroccan Zucchini



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


Zucchini Couscous

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.

See more: Vegetables, Middle Eastern, Vegetarian, Quick and Easy, Fall



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