Fantastic Side dish! Just add a protein and you’ve got a main dish! Here’s a side dish for people who don’t think they like vegetables, so it’s great for kids on Thanksgiving. The zucchini is mild enough that when added to the mild and nutty couscous, the zucchini flavor isn’t the first taste you notice. I love zucchini and I love couscous so for me it’s a home run that I make often!
Zucchini, Red Bell Pepper and Couscous
Prep time
Cook time
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Here's a great side dish your kids will eat! Light and delicious!
Author: Linda Davis
Recipe type: side dish, vegetable
Cuisine: Californian
Serves:: 6
Ingredients:
- 2 t Lemon zest (1/2 Lemon) + 1 T Lemon Juice (1/2 Lemon)
- 2 t Chopped fresh thyme
- ¼ t Kosher sea salt
- ¼ t Freshly ground black pepper
- ½ T Olive oil
- ½ T Unsalted butter
- 1 C Water
- ⅔ C Uncooked couscous
- 1 lb. Zucchini (about 3 medium), halved lengthwise and cut crosswise into ½-inch pieces
- ¼ C Chopped Red Bell Pepper, trimmed and seeds removed
- ¼ C Fat-free, low-sodium Vegetable broth
- ¼ t Garlic powder
- ¼ C finely chopped whole almonds, (processed in food processor about 30 seconds)
Directions:
- Place the lemon zest and thyme in a small bowl; toss.
- Bring 1 cup water to a boil in a small saucepan; gradually stir in the couscous.
- Remove pan from heat; cover and let stand 5 minutes.
- Fluff with a fork.
- Cover couscous, and keep warm.
- In a large skillet, sauté the zucchini, Stir in the lemon-and-thyme mixture, salt and pepper, garlic powder and bell pepper over medium heat, stirring frequently, until zucchini is golden and tender (about 4 minutes).
- Stir in vegetable broth, almonds and cooked couscous, then, cook until the broth is mostly absorbed. (about 2 minutes more)
- Pour into a serving bowl, drizzle with lemon juice and serve.
