Real Recipes From Real Home Cooks ®

curried zucchini & couscous

(1 rating)
Recipe by
Krystal McDow
San Jose, CA

Eating Well Magazine. Haven't tried this recipe yet

(1 rating)
yield 4 serving(s)
cook time 25 Min
method Stove Top

Ingredients For curried zucchini & couscous

  • 2 Tbsp
    extra-virgin olive oil
  • 2 md
    zucchini, diced
  • 1/4 c
    finely chopped onion
  • 1 c
    water
  • 1 Tbsp
    lime juice
  • 1 tsp
    curry powder
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    salt
  • 1/4 tsp
    freshly ground pepper
  • 2/3 c
    whole-wheat couscous
  • 1 c
    grated carrot
  • 1/4 c
    almonds, slivered, toasted

How To Make curried zucchini & couscous

  • 1
    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.
  • 2
    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.
  • 3
    Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
  • 4
    Serving size: 1 1/4 cups each Calories:251, Fat:11g, Sat:1g, Mono fat:8g, Carbs:34g, Protein:8g, Fiber:7g, Sodium:421mg

Categories & Tags for Curried Zucchini & Couscous:

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