Couscous with Spiced ZucchiniThe complete recipe for Couscous with Spiced Zucchini on Yahoo Shine.
  • 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
servings:4 6
  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.
  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.
25 min25 min

Couscous with Spiced Zucchini

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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

Directions

  1. 1Bring 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.
  2. 2Meanwhile, 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.

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