1-1/2 cups Israeli couscous, cooked according to package direction

2 teaspoons olive oil

1 red onion, thinly sliced

2 zucchini, halved and thinly sliced

1 teaspoon oregano

½ teaspoon minced garlic

Salt and pepper to taste

2 cups chopped tomatoes

1 (15 ounce) can chick peas, drained

½ cup crumbled feta cheese

Sauté onion in oil in a large skillet over medium-high heat.  Add zucchini, oregano, garlic, salt and pepper and continue to sauté for about 5 more minutes.  Stir in tomatoes and chick peas. Toss with couscous and feta.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!