This updated couscous recipe from Gourmet is a great side dish. It is easy and fast to make. Which seems to be my number one priority:)
The spiced zucchini by itself is also very delicious, you might want to try it with a salad.
I don't like mint all that much, so I substituted parsley instead and it came out great.
Try adding bell peppers, or even some mushrooms to the zucchini along with everything else, you might also like it that way.
Great as a leftover too:)
The spiced zucchini by itself is also very delicious, you might want to try it with a salad.
I don't like mint all that much, so I substituted parsley instead and it came out great.
Try adding bell peppers, or even some mushrooms to the zucchini along with everything else, you might also like it that way.
Great as a leftover too:)
COUSCOUS WITH SPICED ZUCCHINI
Ingredients:
1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup small grain 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
Directions:
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.
Makes 4 to 6 side-dish servings.
Ingredients:
1 cup reduced-sodium chicken broth
1 teaspoon salt
3/4 cup small grain 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
Directions:
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.
Makes 4 to 6 side-dish servings.
No comments:
Post a Comment