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Za'atar makes the difference in this vegetarian dish. (James M. Thresher for The Washington Post)

Chickpea and Zucchini Saute With Couscous
4 servings

This straightforward vegan dish gets much more interesting with the addition of Middle Eastern spices. We used za'atar, which is a blend of dried wild oregano and other herbs including hyssop, thyme and sometimes sumac. It's available at Middle Eastern markets. (And if you go, pick up a jar of silan, or date syrup. You'll be happy to drizzle it over dishes both savory and sweet, as we have done here for the accompanying photo.)

Serve with warm pita bread. If you're not vegan, try this dish with a dollop of good-quality labneh (a soft yogurt cheese; see this week's Say Cheese blogpost on All We Can Eat to make your own) and some extra za'atar for sprinkling.

Based on a recipe from Donna Klein's "Supermarket Vegan" (Penguin, 2010).

1 3/4 cups low-sodium vegetable broth

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 cup quick-cooking whole-wheat couscous

1 medium onion

2 small (about 8 ounces total) zucchini

2 medium cloves garlic

15 ounces canned no-salt-added chickpeas, such as Eden brand

About 15 grape tomatoes

Leaves from 1 small bunch mint, plus leaves from 4 to 6 stems flat-leaf parsley

1 teaspoon za'atar, plus more to taste (may substitute 1/2 teaspoon dried oregano; see headnote)

Questions?