Rating: 4.5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Made all in one saucepan, this curried zucchini and couscous recipe is a quick side dish, perfect to serve with grilled meats. For a little sweetness, throw in a handful of raisins with the carrots.

Source: EatingWell Magazine, July/August 2013

Gallery

Recipe Summary test

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.

    Advertisement
  • Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.

  • Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.

Tips

Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

1 1/4 cups
251 calories; protein 7.8g; carbohydrates 33.5g; dietary fiber 7g; sugars 4.9g; fat 11.2g; saturated fat 1.3g; vitamin a iu 4794.2IU; vitamin c 21mg; folate 34.3mcg; calcium 65.9mg; iron 1.9mg; magnesium 42.6mg; potassium 420.7mg; sodium 320.5mg; thiamin 0.1mg.

1 1/2 starch, 1 1/2 vegetable, 2 fat

Advertisement