Randy Mayor
Yield
8 servings (serving size: 1/2 cup couscous, 1/4 cup zucchini, and 3/4 teaspoon cilantro)

This easy side combines common flavors of Morocco: saffron-enhanced couscous balanced with zucchini and carrots. Serve it with a tagine to soak up the sauce.

How to Make It

Step 1

Using a vegetable peeler, shave zucchini into ribbons; set aside.

Step 2

Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.

Step 3

Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.

Ratings & Reviews

portland's Review

Jensuscam
June 27, 2014
easy to make, nice flavor. couscous goes well with the zucchini and allows me to find another use for the zucchini crop.

ktrontis717's Review

ktrontis717
August 10, 2010
This was really great, easy and fast. The zucchini added great texture. I served it with grilled chicken breasts with North African spice paste(epicurious.com) and vinegared cucumbers. Absolutely will make again!

Jensuscam's Review

portland
May 30, 2009
I liked this. It has a nice, light flavor and is very easy to make. We had larger portions for dinner as an early summer main dish.