Curried Zucchini & Couscous Recipe

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Curried Zucchini & Couscous

Krystal McDow

By
@kmcdow

Eating Well Magazine. Haven't tried this recipe yet


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Rating:

Serves:

4

Cook:

25 Min

Method:

Stove Top

Ingredients

2 Tbsp
extra-virgin olive oil
2 medium
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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy