Zucchini Couscous Food

COUSCOUS WITH SPICED ZUCCHINI

Steps:

• 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.

ZUCCHINI COUSCOUS SALAD

Steps:

• In a medium heatproof bowl, pour 1 cup boiling water over the couscous.
• Cover and let sit for 5 minutes.
• Uncover, fluff with a fork, and set aside to let cool for 5 minutes more.
• Heat a gas grill to medium-high. In a medium bowl, gently toss the zucchini with 1 tbs olive oil, salt, and pepper.
• Set the zucchini down on the grill and cook, flipping occasionally, until it is browned and softened but not mushy, about 5 to 7 minutes.
• In the same dish used to cook the couscous, add zucchini and all the remain ingredients. Stir really well along with the homemade vinaigrette.
• Taste and adjust the seasoning if you think it is necessary. Serve immediately.

COUSCOUS WITH ZUCCHINI & TOMATO

Steps:

• Cook the cous cous according to packet directions and place in a serving bowl.
• Stir in 3 tblsp olive oil & the lemon juice, set aside.
• Heat the reaming oil in a pan and fry the zucchini until golden, add to the cous cous.
• Fry the walnuts in the same pan for 1-2 mins, stirring regularly and then add to the cous cous with remaining ingredients.
• Stir well to combine and serve.

ZUCCHINI COUSCOUS

Steps:

• Cut zucchini into 1/4-inch dice.
• 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.
• Add water and bring to a boil.
• Stir in couscous and remove skillet from heat.
• Let mixture stand, covered, for 5 minutes.
• Fluff couscous with a fork.
• Cover for 5 minutes.

SAFFRON, ZUCCHINI AND HERB COUSCOUS

Steps:

• Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
• Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the zucchini and cook for 5 minutes, or until lightly browned. Bring the chicken stock just back to a boil. Place the couscous in a large bowl and add the cooked zucchini. Pour the hot chicken stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork, and serve warm or at room temperature.

CHICKEN AND ZUCCHINI COUSCOUS RECIPE

Steps:

• In a large pot, heat the oil over moderately high heat. Season the chicken pieces with ¼ teaspoon of salt and add them to the pot. Cook, turning, for about 8 minutes until browned. Remove. Pour off all but 1 tablespoon fat from the pot.
• Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
• Add the broth, tomatoes, and the remaining salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes.
• Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini, and bring them back to a simmer. Cook, covered, for about 12 minutes longer until the chicken and zucchini are just done.
• Add the parsley and lemon juice and serve over the couscous. Enjoy!

CHICKEN ISRAELI COUSCOUS WITH ZUCCHINI

Steps:

• Cook zucchini: Halve the zucchini lengthwise and chop the halves into pieces. Heat 1 tablespoon olive oil in a large skillet. Fry the zucchini until golden but still crunchy, remove from the skillet and set aside. While the zucchini cooks, chop the chicken into bite-sized pieces.
• Toast couscous: Heat the second tablespoon of olive oil in the same skillet. Add the Israeli couscous and toast the grains, stirring, for one or two minutes, until lightly browned.
• Simmer: Add the chicken stock, chicken pieces, lemon zest and juice, and frozen peas. Bring to a simmer and cook on medium-low heat for about 10 - 13 minutes, until the couscous and the chicken are cooked through.
• Combine: Carefully stir in the zucchini and heat everything for another 2-3 minutes. Adjust the taste with salt and pepper and stir in the Parmesan. Serve immediately with more grated Parmesan and a green, crunchy salad with radishes.

CARROT ZUCCHINI COUSCOUS

Steps:

• In a large skillet, saute the carrots, celery, red pepper and onion in butter until crisp-tender. Stir in the zucchini, basil, parsley and salt; saute 2 minutes longer. Add broth; bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

COUSCOUS WITH ZUCCHINI

Steps:

• Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter; stir and blend with a fork to separate the grains. Serve immediately.

ZUCCHINI COUSCOUS

Steps:

• Cut zucchini into 1/4-inch dice. 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. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, 5 minutes. Fluff couscous with a fork.

CHICKPEA AND ZUCCHINI SAUTE WITH COUSCOUS

Steps:

• 1 Combine 1 1/2 cups of the broth, 1 teaspoon of the oil and 1/4 teaspoon of the salt in a medium saucepan
• 2 Bring to a boil over high heat, then add the couscous and stir to moisten
• 3 Cover and remove from the heat; let stand for 7 minutes (or longer) while you prepare the vegetables
• 4 Finely chop the onion to yield 1 cup
• 5 Trim the zucchini and cut in half lengthwise, then crosswise into thin slices to yield about 2 3/4 cups
• 6 Mince the garlic to yield about 2 teaspoons
• 7 Drain and rinse the chickpeas
• 8 Cut the grape tomatoes in half to yield 1 cup
• 9 Finely chop the mint and flat-leaf parsley to yield about 3/4 cup
• 10 Heat the remaining 2 tablespoons of the oil in a medium nonstick skillet over medium heat
• 11 Add the onion and cook for about 2 minutes, stirring
• 12 Add the garlic and za'atar; cook for 2 to 3 minutes, stirring occasionally, until the onion has softened
• 13 Add the chickpeas, zucchini, the remaining 1/4 cup broth, the remaining 1/2 teaspoon of salt and pepper to taste; mix well
• 14 Cover and reduce the heat to medium-low; cook for 5 to 7 minutes or until the zucchini is tender
• 15 Remove from the heat and lightly mash some of the chickpeas to create more texture, then add the tomatoes, mint and parsley, tossing to incorporate
• 16 Taste and add za'atar as needed
• 17 Uncover the couscous and fluff with a fork
• 18 Divide among individual wide, shallow bowls
• 19 Divide equal amounts of the chickpea-zucchini mixture over the couscous
• 20 Serve hot

COUSCOUS AND ZUCCHINI

Steps:

• Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes.
• In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat.
• Fluff couscous with fork and fold in vegetables.