- 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
- 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.