- 1 1/2 c Israeli couscous
- 2 T vegetable oil
- 2 small zucchini (about 12 ounces, trimmed and chopped)
- 1 small red onion (thinly sliced)
- 3/4 t salt
- 3/4 c plain Stonyfield Organic Whole Milk Yogurt
- 1 clove garlic (minced)
- 2 T red wine vinegar
- 1 T extra virgin olive oil
- 3/4 t cumin
- 3/4 t cinnamon
- 1/2 t coriander
- 1/4 t ground ginger
- 1 can chick peas (15.5 ounces, rinsed and drained)
- 1/3 c chopped parsley
Bring 3 cups salted water to a boil over high heat. Add couscous to boiling water, reduce heat to medium-low and simmer for 8 to 10 minutes or until water is absorbed and couscous is tender. Place in a large bowl and set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add zucchini and onion to skillet and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, for 8 minutes or until lightly browned.
Meanwhile, whisk together remaining 1/2 teaspoon salt, yogurt, garlic, vinegar, olive oil, cumin, cinnamon, coriander and ginger.
Pour contents of skillet into bowl with couscous and add yogurt sauce, chickpeas and parsley. Stir until well combined. Serve immediately.
Calories: 290, Calories from Fat: 80, Total Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 400mg, Total Carbohydrate: 43g, Dietary Fiber: 6g, Sugars: 6g, Protein: 9g, Vitamin A: 8%, Vitamin C: 30%, Calcium: 8%, Iron: 15%