Chickpea And Zucchini Saute With Couscous

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Washington Post


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1 3/4 cups low-sodium vegetable broth (may substitute water)

2 tablespoons plus 1 teaspoon extra-virgin olive oil

3/4 teaspoon kosher salt

1 cup quick-cooking whole-wheat couscous

1 medium onion

2 small (about 8 ounces total) zucchini

2 medium cloves garlic

15 ounces canned no-salt-added chickpeas, such as Eden brand

About 15 grape tomatoes

Leaves from 1 small bunch mint, plus leaves from 4 to 6 stems flat-leaf parsley

1 teaspoon za'atar, plus more to taste (may substitute 1/2 teaspoon dried oregano; see headnote)

Freshly ground black pepper

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