Need a quick and delicious side dish? This Zucchini Couscous is the answer. In just 15 minutes, you'll have a light, fluffy, and savory dish that's perfect alongside chicken or seafood. Want to make it a full meal? Pair it with shrimp, like in my Shrimp Couscous recipe, for a complete one-dish dinner.
If you’re looking for a quick, flavorful, and nutritious side dish, then this zucchini couscous is your new best friend! The tiny little "grains" cook up into a fluffy, delightful texture that's just begging to be paired with a variety of dishes. We love it as a side with Baked Steelhead Trout or Lemon Garlic Baked Cod, since it's amazing with seafood.
Add in some sautéed zucchini for extra flavor and freshness, and you’ve got a simple, wholesome dish that can elevate any dinner. It's also great used instead of rice for Chicken Burrito Bowls. Whether it’s a busy weeknight or a weekend gathering, this zucchini couscous will add the perfect touch to your table in no time.
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What is couscous?
Couscous might look like a grain, but it's actually a type of pasta. It's made from semolina wheat and comes in tiny, round granules that cook up light and fluffy.
There are a few different types of couscous, too. The most common is Moroccan couscous, which has tiny granules and cooks super quickly. Then there's Israeli couscous (or pearl couscous), which has bigger, rounder grains that have a chewier texture. And lastly, Lebanese couscous, which is the biggest of all and has a nice hearty bite to it.
No matter the size, couscous is super versatile and works with everything from veggies to meat to seafood, making it a perfect base or side dish for all kinds of meals. I especially appreciate it when I need a quick meal, like Chicken Meatball Couscous, which is another one dish dinner.
What you'll love about this recipe
Quick and Easy: Couscous cooks in just 15 minutes, making it a go-to when you need a fast and delicious side dish.
Versatile: Zucchini couscous pairs beautifully with chicken, seafood, or even as a standalone dish with a drizzle of olive oil and herbs. You can also cook many other flavors of couscous. For an extra burst of flavor, top it with Balsamic Roasted Vegetables—it's absolutely incredible!
Light & Fresh: This zucchini couscous is fluffy and feels so light, making it the perfect side dish when you're looking for something fresh and not too heavy. It's perfect with Fish and Vegetables En Papillote. It's a great complement to meals where you want a lighter side without sacrificing flavor.
Ingredients
- couscous - We're using Moroccan couscous for this recipe. Make sure to grab the plain, unseasoned variety
- zucchini - Small to medium zucchini works best. If you happen to have a larger zucchini, just scoop out the seeds before using it.
- chicken broth - Homemade chicken broth is always the winner, but if you're in a pinch, store-bought broth will do just fine. If you want to make a vegetarian option, I have a homemade vegetable broth recipe that you can use instead too.
- dry white wine - This is totally optional, but it adds a nice depth of flavor. Feel free to skip it if you’d rather not use wine. My favorite wine to use in cooking is sauvignon blanc. Not familiar with cooking with alcohol? This post will give you lots of practical tips and wine suggestions too.
The complete list of ingredients and their exact measurements can be found in the recipe card below.
How To Make Zucchini Couscous
- Step 1: Melt butter in a deep skillet over medium heat. Add onions and garlic, season with salt and pepper, and cook for about 5 minutes. Meanwhile, bring the chicken broth to a boil in a small saucepan.
- Step 2: Add zucchini, season with salt and pepper, and cook for another 3 minutes until softened.
- Step 3: Pour in the wine to deglaze the pan.
- Step 4: Then stir in the couscous and cook for 3 minutes until lightly toasted.
- Step 5: Add the hot chicken broth and bring to a boil.
- Step 6: Cover, turn off the heat and let stand for 5 minutes until the liquid is absorbed.
7. Step 7: Add a pat of butter and fresh herbs.
8. Step 8: Fluff with a fork and serve.
Helpful Tips
Heat the broth first: Make sure to heat up the broth in a separate saucepan before you add it to the couscous. This ensures it’s nice and hot when you pour it in, helping the couscous cook more evenly.
Cook the veggies through: The vegetables need to be fully cooked and softened before adding the couscous. Since couscous cooks very quickly, you want the veggies to be tender and not crunchy when the couscous goes in.
Toast the couscous: Take a few extra minutes to toast the couscous in the pan before adding the liquid. This step brings out a deeper, nuttier flavor that adds extra richness to the dish.
Fluff with a fork: Once the couscous has absorbed all the liquid, fluff it with a fork rather than a spoon. This keeps the grains light and airy instead of mashed together, just like making perfect long grain white rice. Enjoy that fluffy texture!
Serving and Storing
For an extra burst of flavor, I love stirring in a pat of butter and a handful of fresh herbs right before serving. A squeeze of fresh lemon juice also adds a delightful zing.
To up the zucchini game, serve this couscous alongside Cheesy Roasted Zucchini or Grilled Zucchini and Mushrooms for a veggie-packed meal that's sure to impress!
Store leftovers in an airtight container in the refrigerator for 3-5 days. You can also freeze it for up to 3 months.
To reheat, warm it gently on the stovetop with a splash of water or broth to bring back the fluffiness.
Recipe FAQs
Yes! If you don’t have Moroccan couscous, you can use Israeli couscous (also called pearl couscous). Keep in mind that Israeli couscous requires a longer cooking time—around 8-10 minutes instead of 3-5 minutes.
Instead of or in addition to the zucchini, you can use yellow squash, bell peppers, eggplant, broccoli, kale, mushrooms, and more. There are so many terrific flavor variation options. Just make sure to chop them into small, uniform pieces for even cooking.
Yes, you can use vegetable broth for a vegetarian option. The flavor will be slightly different but still delicious. I have a terrific recipe for homemade vegetable broth.
Yes, you can! This dish is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3-4 days. When ready to eat, just reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.
If you prefer not to use wine, you can simply omit it. A splash of apple cider vinegar or white wine vinegar can add a nice tangy flavor if you want to keep some acidity.
Serving Suggestions
This zucchini couscous pairs beautifully with seafood, poultry, and roasted vegetables. Here are some serving suggestions:
If you tried this Zucchini Couscous recipe or any other recipe on my blog, please leave a 🌟 star rating or a comment below. I love hearing from you!
Zucchini Couscous
Ingredients
- 1 ½ Tablespoons of butter (plus an additional 1 ½ Tablespoons when serving)
- 1 onion finely chopped
- 1-3 garlic cloves minced
- 1 medium zucchini finely chopped
- 2 Tablespoons dry white wine such as sauvignon blanc
- 1 ½ cups couscous plain or Moroccan
- 2 ¾ cups chicken broth warm/hot
- 1 Tablespoons fresh parsley (or dill, chives, green onions, cilantro, etc.)
Instructions
- In a small saucepan, bring the chicken broth to a boil. Keep warm.
- Meanwhile, melt the butter over medium heat in a deep skillet. Add onions and garlic, seasoning with salt and pepper, then cook for about 5 minutes, until softened.
- Add the zucchini to the pan, season with salt and pepper, and cook for another 3 minutes until it starts to soften.
- Pour in the wine (optional) and let it simmer for a minute. Add couscous and stir frequently for about 3 minutes until slightly toasted.
- Now, pour the hot broth into the pan and bring to a boil. (This should happen right away, since the broth is hot.) Remove from heat immediately, cover, and let it sit for 5 minutes, allowing the couscous to absorb the liquid.
- Lastly, add a pat of butter and fresh herbs, then fluff the couscous with a fork to separate the grains.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- The wine is optional. You can omit it completely or replace it with a bit of lemon juice or apple cider vinegar for a tangy twist.
- Be sure to heat the broth beforehand, so it's hot when you add it to the couscous.
- Feel free to swap the zucchini for other vegetables you enjoy, such as yellow squash, eggplant, bell peppers, broccoli, kale, or mushrooms. Be sure to chop them into small, uniform pieces for even cooking.
- Use a fork to fluff the couscous once it’s done cooking to keep it light and fluffy.
- Yields: 4-6 servings
Hello Olga is there any way I can substitute Quinoa instead of Couscous? I thought its the same because they look alike but I'm not sure if it will work or not...
I haven't tried it, but I don't see why not. You will need to adjust the recipe though because couscous and quinoa cook differently.
Just made it for my kids. It’s so good! Thanks for the recipe
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.
Simply and delicious! By the way, couscous is a semolina from north África , not from Israel
I am really excite to try couscous for the firs time, whats the best white wine?
I like to use Sauvignon Blanc or Pinot Grigio. Cous cous is delicious:). I'd love to hear what you think when you try it.
Olga, what can i use instead of white wine? i dont have any on hand.
Nadia, you can simply leave it out:).
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!!
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:).
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!
Will try to cook this for my son! Nice recipe!
Ohhhhhhhhh, I'm GONNA LOVE THIS ONE!!!!!...:D