Smoky paprika chickpea skillet with golden zucchini, lemon couscous, and light feta cream

Instructions

1. 1

   Place the couscous in a heatproof bowl with 1 tablespoon olive oil, a pinch of salt, and the zest of half the lemon. Pour in the hot vegetable broth, cover, and let stand for 10 minutes. Fluff with a fork and add 1 tablespoon of the lemon juice.

2. 2

   Meanwhile, combine the feta cheese, Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon water, and a little black pepper in a bowl. Mash or whisk until smooth and creamy, then set aside.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the zucchini in a single layer, season with a pinch of salt and black pepper, and cook for 4 to 5 minutes until golden. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil and sauté the red onion for 3 minutes. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the chickpeas, smoked paprika, ground cumin, dried oregano, and red pepper flakes. Cook for 2 minutes, stirring, so the chickpeas are well coated with the spices.

6. 6

   Add the cherry tomatoes, the remaining 2 tablespoons lemon juice, and 2 to 3 tablespoons water. Cook over medium heat for 4 to 5 minutes until the tomatoes soften slightly and a light glossy sauce forms.

7. 7

   Return the zucchini to the skillet, toss with the chickpeas, and adjust with the remaining salt and black pepper. Cook 1 minute more to bring the flavors together.

8. 8

   Serve a bed of lemon couscous on each plate. Spoon the hot chickpea and zucchini mixture over the top, add dollops of light feta cream, and finish with the chopped fresh parsley.

9. 9

   If you prefer a more roasted finish, place the oven-safe skillet under the broiler for 2 to 3 minutes until a few edges lightly char, watching closely. Use an oven preheated to 230 °C / 450 °F.