Couscous with Spiced Zucchini

Yield: Serves 6 as a side
Source: Gourmet Magazine; Quick Kitchen - September 2005
Amy's Comments: Great twist on couscous! It was easy to make, but took a few minutes. A definite keeper! I did not use the mint. Can't find the fresh around here, so I just omitted.

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

INSTRUCTIONS:

  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.

NUTRITIONAL INFO:

Healthy Units: 3 per serving or CORE
146 Calories; 5g Fat (28.5% calories from fat); 6g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 447mg Sodium.

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