Zucchini With Tomato Pearl Couscous And Mint Recipes

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ZUCCHINI WITH TOMATO, PEARL COUSCOUS AND MINT



Zucchini with Tomato, Pearl Couscous and Mint image

In this dish, tender, silky slices of zucchini (and/or yellow summer squash) find a delicious partner in satisfyingly chewy pearl couscous coated with a...

Categories     Mains

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 8

3/4 cup pearl couscous
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 medium (about 1 pound total) zucchini OR yellow summer squash OR a combination, halved lengthwise, then sliced crosswise ¼ inch thick
3 medium garlic cloves, thinly sliced
3 tablespoons tomato paste
1 cup lightly packed fresh mint
Lemon wedges, to serve

Steps:

  • In a medium saucepan, bring 2 cups water to a boil. Add the couscous and ¼ teaspoon salt, then cook, stirring occasionally, until just shy of al dente, 10 to 15 minutes. Drain in a colander, rinse under running cold water until cool to the touch, then drain again; set aside in the colander.
  • In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the zucchini and a pinch of salt, then distribute in an even layer and cook without stirring until the bottom slices are well browned, about 5 minutes. Stir, then cook, now stirring occasionally, until the zucchini is just tender, about 3 minutes. Transfer to a large bowl.
  • Wipe out the skillet. Add the the remaining 1 tablespoon oil and the garlic, then cook over medium, stirring, until the garlic is lightly browned, about 2 minutes. Stir in the tomato paste and cook, stirring often, until the paste begins to brown, 1 to 3 minutes. Remove the pan from the heat. Stir in the couscous until well combined. Transfer to the bowl with the zucchini, add the mint and fold to combine. Taste and season with salt and pepper. Serve with lemon wedges.

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

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