Zucchini Couscous

Zucchini Couscous-1-2

Couscous is an Israeli pasta that looks like a grain. The tiny little “grains” are little individual morsels, that cook up into a fluffy, delightful side dish. Couscous cooks very quickly – it’s just a matter of bring the liquid to a boil and letting it stand for 15 min.

It’s important to use aromatics if you don’t want the couscous tasting bland. Toasting the couscous also helps to intensify the flavor and to ensure that the “grains” will be fluffy and separate, not turn into a mushy glop. It complements many dishes very well, especially chicken and seafood.

This is what couscous looks like.

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Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min. IMG_3639

Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.

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Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.

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Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.

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Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.

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Zucchini Couscous-1

Zucchini Couscous-1-3

Zucchini Couscous-1-2

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Zucchini Couscous

  • Author: Olga's Flavor Factory
  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27 mins
  • Category: Sides

Scale

Ingredients

  • 1 1/2 Tablespoons of butter
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 1 zucchini, chopped
  • 1 1/2 Tablespoons of white wine
  • 1 cup couscous
  • 2 cups chicken broth, warm/hot

Instructions

  1. Melt butter in a medium saucepan over medium heat. Add onions, season with 1/4 teaspoon salt and cook for about 5 min.
  2. Add zucchini, season with 1/4 teaspoon of salt and cook for another 3 min, until it begins to soften. Add garlic, cook for about 30 seconds – 1 min.
  3. Add couscous and cook, stirring frequently, about 3 min, or until it is slightly toasted.
  4. Add wine and chicken broth. Bring to a boil. It should come to a boil right away, since you’re using warm/hot broth.
  5. Take off the heat, cover and let stand for about 15 min. All the liquid will be absorbed. Fluff with a fork.

 

11 Comments

  • natasha shishman

    I just made this for dinner and we loved it! So easy to make and super fast. I didn’t have any chicken broth so I used water, and instead of zucchini I used yellow squash. For added flavor I threw in some fresh chives. Delicious!

  • Natasha

    This was so good!! I made this a couple times with the couscous and then was gonna make it again but didn’t realize that I didn’t have anymore couscous! Found some buckwheat (yuckk, I am NOT a fan of buckwheat) in the pantry and decided to try this recipe with buckwheat instead couscous 🙂 I think I like buckwheat now 😀 Thanks!!

    • olgak7

      Hi Natasha!
      What a discovery! “Necessity is the mother of inventions:).”
      Sometimes we have to use what we have and discover that we like a different combination too:).

  • Steph

    I made this tonight for dinner and it was lovely. Nice and light, fluffy and great for a light night dinner. Thank you for sharing the wonderful dish.

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