Couscous With Zucchini Tomato Recipes

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COUSCOUS WITH ZUCCHINI & TOMATO



Couscous With Zucchini & Tomato image

I found this in a flyer from Safeway, a great salad for lunch, you could cheat like I did and use chargrilled zucchini from a jar.

Provided by Mandy

Categories     Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

200 g baby red capsicums, chargrilled & chopped
200 g zucchini, quartered & sliced
100 g sun-dried tomatoes, chopped
1/4 cup fresh parsley, finely chopped
100 g walnuts, chopped
200 g couscous
4 tablespoons olive oil
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 559.6, Fat 31.1, SaturatedFat 3.6, Sodium 537.7, Carbohydrate 61.7, Fiber 8.9, Sugar 13.2, Protein 15

COUSCOUS WITH ZUCCHINI AND CHERRY TOMATOES



Couscous with Zucchini and Cherry Tomatoes image

Categories     Tomato     Vegetable     Side     Sauté     Quick & Easy     Zucchini     Summer     Healthy     Couscous     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 10

1 1/2 teaspoons olive oil
1 large onion
1/4 cup water (if needed)
1 large garlic clove, minced
2 1/2 cups canned low-salt chicken broth
1 1/2 pounds medium zucchini, trimmed, each cut crosswise into 3 pieces, each piece cut into 6 wedges
3 tablespoons chopped fresh thyme or 1 tablespoon dried
1 1/2 cups couscous
1 1/2 teaspoons butter
24 cherry tomatoes

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and sauté until tender and golden, adding water if dry, about 6 minutes. Add garlic and sauté 1 minute longer. Add broth. Bring mixture to boil. Add zucchini and cook until crisp tender, about 3 minutes. Mix in thyme, then couscous and butter. Remove from heat. Cover and let stand until broth is absorbed, about 10 minutes.
  • Fluff couscous with fork. transfer to serving bowl. Mix in tomatoes and serve.

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