Curried Zucchini & Couscous

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.

Curried Zucchini & Couscous

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 2

    medium zucchini, diced

  • ¼

    cup finely chopped onion

  • 1

    cup water

  • 1

    tablespoon lime juice

  • 1

    teaspoon curry powder

  • ½

    teaspoon ground cumin

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • cup whole-wheat couscous

  • 1

    cup grated carrot

  • ¼

    cup slivered almonds, toasted (see Tip)

Directions

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


Nutrition

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