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Couscous with Spiced Zucchini
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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:
- 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.
- 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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