I love couscous. I mean, really love it. And what’s not to love? It’s pasta, it’s quick, and there are millions of things you can do to it. But you know what?
Neither of my boys will eat it.
I know! They’re nuts.
But that means that I can fill it with whatever veggies I want and use spices that they wouldn’t normally touch. This dish is pretty much just that. It has carrots, peas, and zucchini as well as saffron and cilantro. It’s amazing, ya’ll.
- 4 zucchini about 2 pounds
- 2 tablespoons olive oil divided
- 1/2 cup finely diced onion about 1 small
- 1/2 cup finely diced carrot about 1 small
- 1 14-ounce can fat-free, less-sodium chicken broth
- 1 teaspoon salt divided
- 1/4 teaspoon saffron threads crushed
- 1/4 teaspoon freshly ground black pepper divided
- 1 1/4 cups uncooked couscous
- 1/2 cup frozen green peas
- 2 tablespoons chopped fresh cilantro
Using a vegetable peeler, shave zucchini into ribbons; set aside.
Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, 1/2 teaspoon salt, saffron, and 1/8 teaspoon pepper; bring to a boil. Stir in couscous and peas. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Keep warm.
Heat remaining 4 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini ribbons, and sauté 1 minute or until tender. Stir in remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.