Advertisement

Couscous With Zucchini

By Pierre Franey

Updated April 13, 2023

Total Time
15 minutes
Rating
4(37)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:4 servings
  • 1tablespoon olive oil
  • 1tablespoon garlic, chopped fine
  • 2tablespoons onion, chopped fine
  • ¼teaspoon ground cumin
  • ¼teaspoon ground coriander
  • ¾cup zucchini, cut into ¼-inch cubes
  • Salt and freshly ground pepper to taste
  • 1cup water
  • 1cup quick-cooking couscous
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

229 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 326 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.

  2. Step 2

    Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.

  3. Step 3

    Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

4 out of 5
37 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
marcia

This was delicious! I didn't have quick couscous. I used Pearl and adjusted to the instructions (1c. cous_ 11/2 c. water). First, I toasted the couscous. I used dehydrated green onions as that's all I had. I put them in the broth to hydrate while the zucchini saute'd. I added spices right away and cooked the zucchini until I thought it was about half done. Added the garlic for a minute or two, and then added broth and couscous. It was delightful!! I used no butter and I'm sure will make it again

Genny

Made Nov 7, 2015 with Fabricant's lamb shoulder chops used shallots instead of onion and made 1 cup of zucchini. This was an excellent counterbalance to the richness of the lamb. Did not use butter and didn't miss it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.