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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Zucchini with Tomato, Pearl Couscous and Mint
In this dish, tender, silky slices of zucchini (and/or yellow summer squash) find a delicious partner in satisfyingly chewy pearl couscous coated with a mixture of well browned tomato paste and garlic. Caramelizing the paste enhances its umami and savory-sweet notes for big, bold depth of flavor. Fresh herb(s) and lemon wedges for squeezing bring brightness and balance. Serve this as a side to kebabs, roasts or grilled meats or seafood, or turn it into a light meal by serving a salad alongside.
4 to 6
Servings
Tip
Don’t stir the zucchini for the first five minutes after adding the slices to the skillet. Undisturbed cooking allows the zucchini to brown nicely. Thereafter, stir occasionally to facilitate even cooking.
35 minutes
Ingredients
-
¾
cup pearl couscous
-
Kosher salt and ground black pepper
Directions
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