Couscous With Zucchini
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1tablespoon olive oil
- 1tablespoon garlic, chopped fine
- 2tablespoons onion, chopped fine
- ¼teaspoon ground cumin
- ¼teaspoon ground coriander
- ¾cup zucchini, cut into ¼-inch cubes
- Salt and freshly ground pepper to taste
- 1cup water
- 1cup quick-cooking couscous
- 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
229 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
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Genny
Made Nov 7, 2015 with Fabricant's lamb shoulder chops used shallots instead of onion and made 1 cup of zucchini. This was an excellent counterbalance to the richness of the lamb. Did not use butter and didn't miss it.
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