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Couscous With Zucchini & Cherry Tomatoes

  • 15 m
  • 20 m
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


  • 1 Heat 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.
  • 2 Add 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.
  • 3 Fluff with a fork. If desired, garnish with thyme sprigs. Serve warm.
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