Tuesday, April 26, 2011

couscous with zucchini and cherry tomatoes

from joy of cooking. 6 servings.

Heat in a large saucepan over medium-low heat:
2 tablespoons olive oil
Add and cook, stirring, until golden, about 5 minutes:
1 medium onion, chopped
Add and cook, stirring, for 1 minute:
2 cloves garlic, minced
Stir in:
2 1/2 cups of chicken or vegetable stock*
1 1/2 pounds medium zucchini, trimmed and cut into 1/2 inch thick slices  (but I prefer the slices halved)
Bring to boil. Cook until the zucchini is tender but not soft, 3-5 minutes.  Stir in:
2 tablespoon of fresh thyme, or 2 teaspoons of dried
Stir in:
1 1/2 cups quick-cooking couscous (whole wheat)**
1 tablespoon butter or olive oil
Remove from heat. cover and let stand until the stock is absorbed, about 10 minutes. Fluff the couscous with a fork. Stir in:
24 cherry tomatoes

* if you are making homemade stock, remember to salt your dish
** for the couscous we have been using rice select brand. you can also buy it in the bulk aisle at the local coop or health food store


  1. i would also like to add that couscous also goes well in tomato meat sauces like pasta.

  2. This looks wonderful Duylinh! Missy is holding firm to her vegetarian diet. Another thing that caught my eye is that this dish has cherry tomatoes and thyme, already in my garden. I just got the bed ready today to plant the zucchini seedlings tomorrow. Although I will surely not wait that long to try this dish. Thanks so much!