Zucchini Ribbons with Saffron Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This easy side combines common flavors of Morocco: saffron-enhanced couscous balanced with zucchini and carrots. Serve it with a tagine to soak up the sauce. Ingredients:
4 zucchini (about 2 pounds) |
2 tablespoons olive oil, divided |
1/2 cup finely diced onion (about 1 small) |
1/2 cup finely diced carrot (about 1 small) |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 teaspoon salt, divided |
1/4 teaspoon saffron threads, crushed |
1/4 teaspoon freshly ground black pepper, divided |
1 1/4 cups uncooked couscous |
1/2 cup frozen green peas |
2 tablespoons chopped fresh cilantro |
Directions:
1. Using a vegetable peeler, shave zucchini into ribbons; set aside.
2. Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
3. Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.
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