Couscous with Spiced Zucchini
Couscous with Spiced Zucchini
Author: Simple-Food-Solutions.com
Ingredients
- 1¼ cup no-fat reduced-sodium chicken broth
- 1 cup uncooked couscous
- 1 teaspoon kosher salt
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoon olive or canola oil
- 24 ounces zucchini, ½ cubes (about 3 medium zucchini)
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon dried tarragon
- Juice from 1 small lemon
Instructions
- In a sauce pan bring broth and ¼ teaspoon salt to a boil. Stir in the couscous. Turn off heat and cover pan put to the side.
- In a large skillet over medium high heat warm oil. Add the onion and ¼ teaspoon salt. Sauté for about 6 minutes. Add the garlic and continue to sauté for 1 minute longer.
- Add the zucchini and ½ teaspoon salt. Sauté for 5 minutes. Add the spices and reduce heat to medium. Cook and stir for 2 minutes.
- Add the couscous to the pan and combine.
- Transfer the mixture to a serving bowl and add the lemon juice. Mix completely. Cool slightly and serve.
We use Israeli style couscous which is much larger then the standard couscous that looks more like sand.
In a medium sauce pan heat broth and 1/4 teaspoon salt to a boil. Stir in couscous.
Turn heat off and cover pan.
In a large skillet over medium high heat warm oil. Add onion and 1/4 teaspoon salt.
Soften onions, stirring often, for about 6 minutes.
Add garlic and continue to cook for 1 minute.
Add the zucchini and 1/2 teaspoon salt. Saute for 5 minutes.
Add the spices and reduce heat to a medium.
Cook and stir for 2 minutes.
Add the couscous to the pan and combine well.
Heat for 1 minute.
Transfer the mixture to a serving bowl and add the lemon juice. Mix completely. Cool slightly and serve.
Cooked By: Tom Corliss
