Couscous with Spiced Zucchini |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup reduced-sodium chicken broth |
1 teaspoon salt |
3/4 cup plain couscous |
2 tablespoons extra-virgin olive oil |
1 medium onion, chopped |
1 garlic clove, finely chopped |
1 lb zucchini, cut into 1/2-inch cubes |
3/4 teaspoon ground coriander |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/4 cup chopped fresh mint |
1 tablespoon fresh lemon juice |
Directions:
1. Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
2. Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.
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