Tuesday, September 23, 2014

Couscous with Spiced Zucchini

Here's an easy recipe that is full of wonderful middle-eastern flavor and is low in points!

Serves 6 ( a generous 1/2 c = 2 points +)

  • 3/4 c. fat-free chicken broth
  • 1/2 c. couscous
  • salt
  • 1 T. olive oil
  • 1/2 c. chopped onion
  • 2 c. cubed zucchini
  • 1 tsp. crushed garlic
  • 1/2 tsp. ground coriander
  • 1/2 tsp. chili powder
  • 1/4 tsp. cumin
  • 1/4 tsp. pepper
  • 1/4 c. chopped, fresh mint
  • 1 T. lemon juice

Bring broth to a boil. Pour over couscous in a bowl, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, heat oil in a large nonstick skillet. Saute onion with salt to taste until onion is tender. Add zucchini and a bit more salt and cook until tender. Stir in garlic and spices ( through pepper). Cook 2 minutes. 
Carefully stir zucchini mixture into couscous. Let cool to room temperature. Just before serving, stir in lemon juice and mint.

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