Photo: Jan Smith
Yield
6 servings (serving size: 2/3 cup)

"This easy recipe is a good way to use extra corn on the cob or zucchini." -Mary Kate Long, Ninde, VA

How to Make It

Step 1

Cook couscous according to package directions, omitting salt and fat. Keep couscous warm.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onion; sauté 3 minutes or until tender. Stir in couscous and corn; cook 1 minute or until thoroughly heated. Stir in salt and black pepper.

Ratings & Reviews

Heidelind1's Review

pkjade33
August 27, 2014
I've made this a few times now. It's soo tasty! makes for good leftovers too. The sweetness of the corn is perfect. I think it goes pretty quick to throw this together.

adlins's Review

canderson444
July 04, 2012
Tried this recipe for the first time tonight. Good side dish recipe. Could include any veggies you wanted. Makes quite a bit, but can easily be modified to make less (good for those cooking for one or two).

mandofan's Review

MWhets
October 10, 2011
Even better if you add a 1/2 tsp of chopped fresh rosemary at the end.

DanaSam's Review

DanaSam
July 24, 2011
N/A

jenringo's Review

jenringo
July 20, 2011
We have a family of four, and I would say this makes a LOT-- enough for two meals. I liked it. It was a nice, light summer side dish. But it did require more time than I had anticipated.

pkjade33's Review

mandofan
August 17, 2010
Easy, reliable and flexible weeknight side dish. Will definitely make again.

canderson444's Review

adlins
June 08, 2010
Really good! I tried it with tilapia and chili powder instead of paprika and would season the fish with spices after the egg but before the panko so it would stick better. Overall really tasty!

MWhets's Review

Heidelind1
March 31, 2009
Very good! This was a great way to add some veggies to my children's diet. I added a few shredded carrots to add color. I will make it again.