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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a wonderful way to use up your garden zucchini. This came from a newspaper article. I love the couscous addition. Ingredients:
1 (1 ounce) can crushed tomatoes |
2 medium onions, roughly chopped |
3 medium zucchini, sliced in half lengthwise,then cut into 1/4 half moons |
salt & fresh ground pepper |
2 cloves garlic, minced |
1 cup water |
1 tablespoon extra virgin olive oil |
1 cup couscous |
Directions:
1. Drain the juice from the canned tomatoes into a medium saucepan.
2. Reserve the tomatoes.
3. Add the onions to the pan and saute over medium heat until the onions are tender (about 7 minutes).
4. Add the zucchini, stir well to combine and saute 5 minutes.
5. Add the reserved tomatoes, salt, pepper and garlic, reduce heat to low and simmer about 15 minutes.
6. While that is simmering, combine the water and the oil in saucepan, bring to a boil over high heat, remove from heat, add the couscous, stir, cover pan.
7. Let sit about 5-7 minutes.
8. To serve, fluff the couscous with a fork and transfer to a large platter, spoon zucchini mix over it- serve hot.
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