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)
Ingredients:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
