When I was introduced to Moroccan cuisine, I became addicted to couscous. It is a perfect side to meat or poultry – especially stews. Like rice, couscous is neutral, acquiring flavors from added ingredients or foods it is paired with.
Try this fantastic vegetarian couscous, made with stir-fried zucchini, squash, onions and chili peppers.
Prep time: 15 minutes
Serves: 4 (as a side dish)
4 tablespoons olive or vegetable oil
1/2 cup minced green zucchini
1/2 cup minced yellow squash
1/2 red chili, minced
1/3 cup minced yellow or white onion
1 cup water
2 tablespoons olive oil
1/2 teaspoon salt
1 cup dried, uncooked couscous
1. In a nonstick skillet, heat 4 tablespoons oil.
2. Add the minced zucchini, squash, chili and onion.
3. Stir fry the squash-onion mixture over medium heat for about 2 to 3 minutes or until onion is translucent.
4. Transfer the cooked mixture to a small bowl and set aside.
5. Meanwhile, in a 2-quart saucepot, bring 1 cup water to a boil.
6. When water is boiling, stir in the oil, salt and couscous.
7. Remove saucepot with couscous from heat, cover and let stand for 5 minutes.
8. After 5 minutes, fluff up the couscous with a fork.
9. Serve couscous immediately as a side to meat, chicken, lamb or fish. For vegetarian or vegan diets, pair the couscous with salads or other vegetables.
Text and Photographs ©2013 Nancy DeLucia Real
I have to leave out the chili peppers. Wife said they make it too spicy.