Greek Chickpea & Couscous Bowl

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemon(s). Halve the tomatoes. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove(s) into a paste. In a bowl, combine the halved tomatoes, sliced cucumber, the juice of 2 lemon wedges (or 4 wedges for 4 servings), up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired.

Add the couscous to the pot of boiling water and cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Turn off the heat.

To the pot of cooked couscous, add the feta (crumbling before adding) and marinated tomatoes and cucumber(s) (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked zucchini, cooked chickpeas, and tzatziki. Enjoy!