January 10, 2012

Israeli Couscous with Zucchini


  • 3 tablespoons olive oil
  • 2 cups Israeli couscous
  • 3 1/2 cups low-sodium chicken broth (or follow ratio of liquid to couscous on couscous box, may need 4 cups)
  • 3-4 zucchini (Italian squash), thin half-moon slices
  • ½ onion, diced


1.      Bring chicken broth to a boil
2.      Heat a medium sized pan, add 1 tbsp olive oil and sauté onions for 2 minutes
3.      Add zucchini to pan and stir occasionally until zucchini is tender
4.      After the chicken broth comes to a boil, reduce to a simmer and heat a medium saucepan on medium-high heat
5.      Add the couscous to the saucepan with the 2 remaining tbsps of olive oil and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
6.      Add the boiled chicken broth to the saucepan and return to a boil.
7.      Simmer for 12 to 20 minutes or until the liquid has evaporated (check directions on couscous box – as times may vary)
8.      Transfer the zucchini mixture to the cooked couscous and stir to mix

Leftover Magic:

  • I usually make extra zucchini/onion mixture to use for other meals.  I can make it last for three meals!  The first night, I serve it as a side by itself.  The next, I add it to couscous.  The last night I use it as a base for Greek Orzo.  One time prep, for three meal components.  That's my kind of recipe.    
  • If I have leftover Roasted Zucchini I will add it to the cooked couscous instead of making the zucchini/onion mixture.
  • I also like to make extra couscous to use for different recipes throughout the week.  Sometimes if I make 2 cups of the couscous, I use half of it for this recipe and half of it for another recipe.

No comments:

Post a Comment