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!

Yield: 4


For the Zucchini:
2 tablespoons olive oil
4 small zucchini, choppped
4 cloves garlic, peeled and chopped
1 teaspoon cinnamon
1 teaspoon ground cumin
1-19 oz can chick peas, drained and rinsed
1 pint Cherry Tomatoes
1-2 sprinkles salt & lots of freshly ground pepper
1 red onion, sliced

For the Couscous:
1 lemon, juiced and zested
1 lemon, juiced and zested
1 tablespoon extra virgin olive oil
A bunch of fresh parsley, chopped
1 cup couscous


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.

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!

As seen on Chef Michael Smith’s Kitchen

© Chef Michael Smith


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.