Mealime recipe · lives on in MealPot
Chickpea & Zucchini Sauté with Couscous, Feta & Almonds
- 30 min
- 2–6 servings
- 583 kcal / serving
A comforting skillet dish where chickpeas, zucchini, and tomatoes mingle with feta and almonds, served over fluffy couscous. The mix stays tender with a bright feta crumble and crunchy nuts for texture in a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 8 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- ½ cupwhole wheat couscous
- 2 mediumzucchini squash
- red onions
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel or cast iron skillet · stirring spoon
Directions
- Rinse and prep all produce: trim ends, halve the zucchini, cut halves crosswise into ¼-inch-thick pieces, halve tomatoes, mince the garlic, and chop the parsley leaves. Drain and rinse the chickpeas.
- Heat a skillet over medium heat and add a splash of olive oil to coat the bottom.
- Add the onion to the pan and cook until softened, about 3 to 5 minutes.
- Stir in the garlic and cumin; cook 15 to 30 seconds until fragrant.
- Add the zucchini and the broth to the skillet, season with salt and pepper, and cook until the zucchini is tender, about 6 to 8 minutes.
- While the vegetables cook, bring the broth to a boil in a small saucepan, then stir in the couscous and a pinch of salt. Cover, remove from heat, and let stand 5 minutes.
- Drain and rinse the chickpeas. Put the feta and almonds in small bowls.
- Add the chickpeas, tomatoes, and parsley to the zucchini; cook and stir 1 to 2 minutes until heated through.
- Fluff the couscous with a fork, then plate it and top with the zucchini–chickpea mixture. Sprinkle with feta and almonds before serving.
Two tips
- Chop the onion, parsley, and garlic ahead to streamline cooking.
- To vary texture, toast the almonds briefly in the pan before finishing the dish, then sprinkle over top.
Nutrition per serving
- Calories
- 583 kcal
- Protein
- 26 g
- Carbs
- 80 g
- Fat
- 21 g
- Fiber
- 18 g
- Sodium
- 601 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.