EasyVeg

I’ve just started picking my way through Quick-Fix Vegetarian, also by Robin Robertson. Some of these recipes are ridiculously quick and easy. Like this one:

Ingredients
1 Tbsp extra-virgin olive oil
4 scallions, chopped
2 small zucchini, halved lengthwise and thinly sliced crosswise
1.5 Tbsp Madras curry powder, plus additional to taste (or use whatever curry powder you have on hand)
1/2 cup frozen peas, thawed
1 (16oz) can chickpeas, drained and rinsed
2 cups water or vegetable broth
1.5 cups quick-cooking couscous
Salt and freshly ground black pepper
1/4 cups chopped fresh parsley

Directions
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring for 1 minute to soften.
Add the zucchini, cover, and cook for 2 minutes to soften sightly.
Stir in the curry powder.
Add the peas, chickpeas, and water and bring to a boil.
Stir in the couscous and season to taste with salt and pepper. If you like it spicier, add more curry powder to taste.
Remove from heat, cover, and let stand for 5 minutes.
To serve, fluff the couscous with a fork and transfer to a serving bowl.
Sprinkle with the parsley.