Couscous with Spiced Zucchini
A flavorful Middle Eastern-inspired dish combining fluffy couscous with zucchini sautéed in aromatic spices, fresh mint, and a bright touch of lemon. Perfect as a vegetarian main course or sophisticated side dish.
Ingredients
- •1 cup reduced-sodium chicken broth
- •1 teaspoon salt
- •¾ cup plain couscous
- •2 tablespoons extra-virgin olive oil
- •1 medium onion
- •1 clove garlic
- •1 lb zucchini
- •¾ teaspoon ground coriander
- •½ teaspoon chili powder
- •¼ teaspoon ground cumin
- •¼ teaspoon black pepper
- •¼ cup fresh mint
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
5 min
- 2.
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.
14 min
