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Couscous With Zucchini & Cherry Tomatoes
Diabetic Living Magazine
“Enjoy the benefits of good-for-you whole-wheat couscous with this quick and easy grain side dish. Fresh cherry tomatoes, crisp-tender zucchini, and earthy thyme are a perfect accompaniment to the delightful, nutty taste of the couscous.”
1 teaspoon olive oil
1 small onion, thinly sliced and separated into rings
1 clove garlic, minced
1¼ cups reduced-sodium chicken broth
12 ounces zucchini, trimmed, cut crosswise into 3 pieces, and cut lengthwise into ½-inch-thick wedges
2 teaspoons chopped fresh thyme plus a few sprigs, for garnish
¼ teaspoon salt
1 cup halved cherry tomatoes
¾ cup whole-wheat couscous
1Heat oil in a large saucepan over medium heat. Add onion and garlic; cook for about 6 minutes or until tender and golden, stirring occasionally. Add broth; bring to boiling.
2Add zucchini, 2 teaspoons thyme, and salt; cook for about 3 minutes or until the zucchini is crisp-tender. Stir in tomatoes and couscous. Remove from the heat. Cover and let stand for about 5 minutes or until the broth is absorbed.
3Fluff with a fork. If desired, garnish with thyme sprigs. Serve warm.