Couscous With Zucchini Tomato Recipes

COUSCOUS WITH SPICED ZUCCHINI

Couscous with Spiced Zucchini image

Categories Side Quick & Easy Low/No Sugar Mint Zucchini Fall Couscous Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 13

Ingredients

1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Steps:

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.
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.

COUSCOUS WITH ZUCCHINI

Couscous With Zucchini image

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, chopped fine
2 tablespoons onion, chopped fine
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 cup zucchini, cut into 1/4-inch cubes
Salt and freshly ground pepper to taste
1 cup water
1 cup quick-cooking couscous
1 tablespoon butter

Steps:

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

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES

Couscous with Zucchini and Cherry Tomatoes image

Categories Tomato Vegetable Side Sauté Quick & Easy Zucchini Summer Healthy Couscous Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons olive oil
1 large onion
1/4 cup water (if needed)
1 large garlic clove, minced
2 1/2 cups canned low-salt chicken broth
1 1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces, each piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1 1/2 cups couscous
1 1/2 teaspoons butter
24 cherry tomatoes

Steps:

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

COUSCOUS WITH ZUCCHINI & TOMATO

Couscous With Zucchini & Tomato image

I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.

Provided by Mandy

Categories Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

200 g baby red capsicums, chargrilled & chopped
200 g zucchini, quartered & sliced
100 g sun-dried tomatoes, chopped
1/4 cup fresh parsley, finely chopped
100 g walnuts, chopped
200 g couscous
4 tablespoons olive oil
2 tablespoons lemon juice

Steps:

Cook the cous cous according to packet directions and place in a serving bowl.
Stir in 3 tblsp olive oil & the lemon juice, set aside.
Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
Stir well to combine and serve.

Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15

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