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Made all in one saucepan, this curried zucchini and couscous recipe is a quick side dish, perfect to serve with grilled meats. For a little sweetness, throw in a handful of raisins with the carrots.
Ingredients 2 tablespoons extra-virgin olive oil 2 medium zucchini, diced 1/4 cup finely chopped onion 1 cup water 1 tablespoon lime juice 1 teaspoon curry powder 1/2 teaspoon breakfast buffet dallas ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2/3 cup whole-wheat couscous 1 cup grated carrot 1/4 cup slivered almonds, toasted (see Tip)
Preparation Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl. Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds. Tips & Notes Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350 F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Nutrition
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