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Ambassador [Associate]
Ambassador [Associate]
  • 583 calories
  • 40 min
  • 4 servings


  • ¼ cup almonds, sliced
  • 16 fl oz chicken or vegetable broth
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • 1 medium red onion
  • 1 cup whole wheat couscous
  • 4 medium zucchini squash
  • black pepper
  • cumin, ground
  • extra virgin olive oil
  • salt


  1. Wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 4 medium zucchini squash
    • 1 small bunch Italian (flat-leaf) parsley
  2. Trim off and discard the ends of the zucchini; halve the zucchini lengthwise, then cut the halves crosswise into ¼-inch-thick half-rounds at a 45° angle. Transfer to a medium bowl.
  3. Halve the grape tomatoes; transfer to a small bowl.
  4. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl.
    • 4 cloves garlic
  5. Preheat a skillet over medium heat.
  6. While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; medium dice the onion (cut into ½-inch pieces).
    • 1 medium red onion
  7. Once the skillet is heated, add olive oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  8. Add the onion to the skillet; cook, stirring occasionally, until it has softened, 3 to 5 minutes.
  9. While the onion cooks, using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and roughly chop the leaves.
  10. Add the broth to a small saucepan; bring to a boil over high heat.
    • 12 fl oz (1 ½ cups) chicken or vegetable broth
  11. Add the garlic and cumin to the skillet and stir until fragrant, 15 to 30 seconds.
    • 1 tsp cumin
  12. Add the zucchini and broth to the skillet; season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender, 6 to 8 minutes.
    • 4 fl oz (½ cup) chicken or vegetable broth
    • ½ tsp salt
    • ½ tsp black pepper
  13. Once the liquid in the saucepan comes to a boil, add couscous and salt; give it a stir and cover with a lid. Remove from the heat and let it stand for 5 minutes.
    • 1 cup whole wheat couscous
    • ½ tsp salt
  14. Drain and rinse the chickpeas in a colander.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  15. Measure out the feta into a small bowl.
    • 1 (4 oz) pkg crumbled feta cheese
  16. Measure out the almonds into a small bowl.
    • ¼ cup almonds, sliced
  17. Add the chickpeas, tomatoes, and parsley to the zucchini. Stir and cook until the mixture is heated through, 1 to 2 minutes.
  18. Uncover the couscous and fluff with a fork.
  19. To serve, place the couscous into a bowl or on a plate, top with the zucchini and chickpea sauté, and sprinkle with the crumbled feta and almonds. Enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • stainless steel or cast iron skillet
  • stirring spoon