Zucchini Couscous
Zucchini Couscous combines fluffy couscous with tender zucchini and savory herbs for a side that’s both flavorful and light—perfect with chicken, seafood, or roasted veggies.
Servings: 4
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
