Zucchini Ribbons with Saffron Couscous
Stephanie Most
This recipe is in honor of my father-in-law, Bill, who yearly grows upwards of one million zucchini in his garden. He doesn’t like zucchini.
ingredients
- 4 zucchini (about 2 pounds)
- 2 tbs. olive oil, divided
- 1/2 cup onion, finely diced
- 1/2 cup carrot, finely diced
- 1 14-oz. can fat-free, less-sodium chicken broth
- 1 tsp. salt, divided
- 1/4 tsp. saffron threads, crushed
- 1/4 tsp. black pepper, divided
- 1 1/4 cups uncooked couscous
- 1/2 cup frozen green peas
- 2 tbs. chopped fresh cilantro
directions
- 1
Using a vegetable peeler, shave zucchini into ribbons; set aside.
- 2
Head 2 tsp. oil over medium-high heat in a medium saucepan. Add onion and carrot, sauté 3 minutes. Add broth, 1/2 tsp. salt, saffron and 1/8 tsp. pepper; bring to a boil. Stir in couscous and peas. Remove from heat. Cover and let santd 5 minutes. Fluff with a fork. Keep warm.
- 3
Heat remaining 4 tsp. oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining salt and pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.
notes
Most people like cilantro, but you can omit it if you hate it, like I do.
Source: Stephanie Most
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