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
You'll also love
- Pork & Pinto Stew 4.8/5 (5 Votes)
- Peach, Rhubarb and Ginger Crisp 4.8/5 (5 Votes)
- Shrimp Scampi Ravioli with Lemon... 4.5/5 (6 Votes)
- Simple Squash Salad 4.8/5 (5 Votes)
- Sicilian Penne with Tilapia and... 4.3/5 (11 Votes)
- Chocolate Chip Zucchini Bread 4.6/5 (17 Votes)
- Basic Couscous 4.8/5 (4 Votes)
- Oven-Roasted Sea Bass with... 4.5/5 (17 Votes)
Review this recipe