Couscous with Spiced Zucchini
Derek
Awesome
ingredients
- • 1 cup reduced-sodium chicken broth
- • 1 teaspoon salt
- • 3/4 cup plain couscous
- • 2 tablespoons extra-virgin olive oil
- • 1 medium onion, chopped
- • 1 garlic clove, finely chopped
- • 1 lb zucchini, cut into 1/2-inch cubes
- • 3/4 teaspoon ground coriander
- • 1/2 teaspoon chili powder
- • 1/4 teaspoon ground cumin
- • 1/4 teaspoon black pepper
- • 1/4 cup chopped fresh mint
- • 1 tablespoon fresh lemon juice
directions
- 1
Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
- 2
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.
Source: Derek
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