Curried Zucchini & Couscous

Curried Zucchini & Couscous Recipe

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Krystal McDow

By
@kmcdow

Eating Well Magazine. Haven't tried this recipe yet

Rating:

★★★★★ 1 vote

Serves:
4
Cook:
25 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Curried Zucchini & Couscous

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

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About Curried Zucchini & Couscous

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




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