My Miracles

This is a recipe that I have adapted from Ladies Home Journal that takes about a half hour to make, it's a great meal to prep in advance (cut the onion and zucchini) and throw together in 20 minutes! Chickpeas are a great source of vegetarian protein and are a good food for lowering cholesterol. They're also a good source of zinc, folate, and magnesium! Add in peas and zucchini and this is a really great weekday dinner. Anna loves it too! The recipe calls for vegetable broth, which would make it truly vegetarian, but I often don't have any on hand so I use chicken broth and it comes out just as good!

Curry Chickpea Couscous

1/2 medium red onion, chopped
2 small zucchini, diced
1.5 to 2 Tablespoon Curry Powder (depending on your preference, we like a bit more flavor, you might like a subtler flavor)
1/2 Cup Frozen Peas
16 oz Can of Chickpeas, drained
3 Cups Vegetable or chicken broth
1.5 Cups plain Couscous (this is one regular size Near East box)

Saute onions and zucchini in olive oil until soft, salt to taste. Add remaining ingredients except couscous and bring to a boil. Stir in couscous, cover and remove from heat. Let sit for 5 minutes. Enjoy!!