“A very quick and easy side dish. It could also double as the base for a cold salad with the addition of other chopped veggies and oil based dressing!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut zucchini into 1/4-inch dice.
  2. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes.
  3. Add water and bring to a boil.
  4. Stir in couscous and remove skillet from heat.
  5. Let mixture stand, covered, for 5 minutes.
  6. Fluff couscous with a fork.
  7. Cover for 5 minutes.

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