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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This recipe is adapted from yooper's zucchini couscous recipe here on zaar. Goes great as a side dish and can be eaten hot or cold. We've found that it goes really well with PinkCherryBlossom's Spinach and Chickpea Curry Ingredients:
1 small zucchini or 1 medium zucchini |
1/4 large red capsicum |
4 -5 large button mushrooms |
1 onion |
1 teaspoon garlic |
1/2 teaspoon chili (or to your taste) |
1/2 teaspoon cumin |
2/3 cup couscous |
1 1/2 teaspoons olive oil |
1 cup boiling water |
salt & pepper |
Directions:
1. Chop the onion.
2. Cut zucchini & capsicum into small cubes.
3. Slice mushrooms.
4. In a saucepan, cook onion, garlic & chili in the olive oil until translucent.
5. Add remaining vegetables and the cumin, salt & pepper.
6. Cook for about 5 minutes until tender, stirring to cook evenly.
7. Add water and allow it to come to the boil.
8. Add couscous, stir through, turn off heat & cover & leave for 5 minutes.
9. Give it a stir with a fork to fluff it up a bit & serve as a side dish.
10. Delish!
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