About $2.39 per serving
2 medium zucchini or 3 yellow squash, chopped into bite-size pieces
1 (28 oz.) can no-salt added or low-sodium crushed tomatoes
6 cups Chickpea Salad with Tomatoes and Cucumber
1 teaspoon ground cumin
¼ teaspoon ground black pepper
3 cups cooked whole-wheat couscous
- Spray a large sauté pan with cooking spray. Add chopped zucchini and cook over medium-high heat. Stirring occasionally with spatula, cook until zucchini are soft, about 5 minutes.
- Add tomatoes, Chickpea Salad, cumin, and black pepper. Stir and bring to a boil. Once boiling, cover with lid or foil. Reduce heat to low so mixture is simmering. Let ragout simmer 15 minutes.
- Meanwhile, make couscous according to package directions (omitting the salt and fat).
- Serve ragout over couscous.
Cooking Tips: 1 (16 oz.) package whole-wheat spaghetti can be used as a substitute for the couscous.
Keep it Healthy: Beans like chickpeas are a great (and reasonably-priced!) source of protein for a meal. Just makes sure to drain and rinse no salt added or low sodium canned beans.
Cooking Tips: Zucchini and yellow squash are both considered summer squash but are available year-round. Both cook quickly and are great to add into any sauces or stews from marinara to chili.
|Total Fat||4.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||0.5 g|
|Monounsaturated Fat||1.5 g|
|Cholesterol ||0 mg|
|Dietary Fiber||10 g|
|Total Sugars||9 g|
|Protein ||12 g|
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking