Quick, Healthy, and Tasty dinner - veg friendly

Tricia's Tasty Couscous w/ Veggies and Chickpeas, serves 4

Box of couscous, cooked according to box directions (I used chicken broth, but water or veggie broth would work)
2 large zucchini, diced
a few cloves of garlic, minced
Olive oil
1/2 red onion, diced
1 can (1 lb) chickpeas, drained
Lots of cherry and/or grape tomatoes, halved
Lots of fresh basil, torn or chiffinade
~ 4 oz feta (I used the garlic and herb variety), crumbled
Salt and pepper to taste

While cooking the couscous, lightly saute the zucchini and garlic in olive oil. Turn off the heat and add the chickpeas and red onion. Combine veggies, chickpeas, couscous, and cheese, season to taste, and enjoy! Great hot or cold for leftovers.

I think I've been watching too much (or maybe the right amount) of Rachael Ray. This sure was good, though, and oh so easy.