Monday, January 31, 2011

Sauteed Squashes and Garbanzo Beans with Herbed Couscous

This is one of my favorite dishes to make for lunch. It takes 15 minutes, is light, healthy and full of nutrition.

Sauteed Veggies
Serves 1

1/2 medium zucchini, cut into half moons
1/2 medium squash, cut into half moons
a few thin slices of onion
1/2 cup garbanzo beans aka chickpeas
1/4 tsp dried thyme
1/4 tsp dried basil
1/8 tsp crushed red pepper flakes
1 clove garlic, minced
Salt and pepper to taste

Heat the oil in a skillet over medium heat. Add the onion and saute about 3 minutes. Add the zucchini and squash; sprinkle with a little salt and saute, tossing often, until just tender about 4 to 5 minutes. Add the chickpeas, garlic, and spices and cook until heated through, 2 to 3 minutes. Serve over herbed couscous.

Herbed Couscous
Serves 1

Cook 1 serving of couscous according to package directions. Before serving, sprinkle in a little thyme, basil and butter. Fluff. 

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