Curried Zucchini & Couscous

By garciamoss

Made all in one saucepan, this curried zucchini and couscous recipe is a quick side dish, perfect to serve with grilled meats. For a little sweetness, throw in a handful of raisins with the carrots.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium zucchini, diced
• 1/4 cup finely chopped onion
• 1 cup water
• 1 tablespoon lime juice
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2/3 cup whole-wheat couscous
• 1 cup grated carrot
• 1/4 cup slivered almonds, toasted (see Tip)

Details

Adapted from eatingwell.com

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.

Tips & Notes:
Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minute