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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
-
01In a medium saucepan, bring 2 cups water to a boil. Add the couscous and ¼ teaspoon salt, then cook, stirring occasionally, until just shy of al dente, 10 to 15 minutes. Drain in a colander, rinse under running cold water until cool to the touch, then drain again; set aside in the colander.
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August 23, 2022
Big Taste and Flavor!
Eats like a main dish to me. Great vegetarian option.
June 29, 2022
Delicious!
Lots of flavour for so few ingredients. The lemon is a nice touch. Would be great alongside grilled meats. I made this as a quick lunch and it was great as a light main. Maybe double the recipe for 4 people..the recipe was perfect for 2 of us.
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It had too many steps and it did not taste good at all. No flavor. I would just cook the couscous 3/4 cup in 1-3/4 cup of water, so you don't have to drain it (again it's an extra step you do not need).