Couscous is the simplest pasta side dish I know. It takes virtually no time to make and can easily be served fresh, chilled or room temperature…how could something so versatile be so easy to make?

This version melds the nutty flavour of couscous with zucchini and has a bit of a mediterranean feel.

Ready

Couscous stuff

• ¾ cup couscous
• 1 cup chicken stock (can use reduced sodium if you like)
• 1 tsp salt

Zucchini stuff

• 2 tbs olive oil
• 1 onion (chopped, medium sized)
• 1 clove garlic (chopped)
• 1 lb zucchini (chopped into quarter cubes)
• ½ tsp ground coriander
• ¼ tsp ground black pepper
• ¼ tsp ground cumin
• ¼ tsp chili powder
• ¼ cup chopped mint
• 1 tbs fresh lemon juice

Set

• saucepan
• bowl with cover
• frying pan/skillet

Go

1. Put the couscous into the bowl.
2. Boil up the broth and salt, removing when just boiling.
3. Pour broth over the couscous and set it aside.
4. Heat up oil in the pan over medium-high heat.
5. Add onions and ¼ tsp salt, sauteing until it is golden and translucent.
6. Add garlic and saute for another minute.
7. Add zucchini pieces and other ¼ tsp salt, cooking until tender, but not completely cooked.
8. Bring heat down to low, add coriander, black pepper, cumin and chili.
9. Combine spices into zucchini and cook another couple of minutes.
10. Pour zucchini mixture over couscous and mix well.
11. Prior to serving, toss in the mint and lemon juice.

What you should know

This recipe is great as a side dish or salad, hot or cold.