Curried Zucchini and Couscous

Curried Zucchini and Couscous
Curried Zucchini and Couscous

Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4.

Ingredients:
2 Tbsp extra virgin olive oil
2 medium zucchini, diced
¼ cup finely chopped onion
1 cup water
1 Tbsp lime juice
1 tsp curry powder
½ tsp ground cumin
½ tsp salt
¼ tsp freshly ground pepper
⅔ cup whole wheat couscous
1 cup grated carrot
¼ cup slivered almonds, toasted

Procedure:
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.

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