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Saffron Couscous with Zucchini Ribbons

from Cooking Light

Ingredients

  • 4 zucchini about 2 pounds
  • 2 tablespoons olive oil divided
  • ½ cup finely diced onion about 1 small
  • ½ cup finely diced carrot about 1 small
  • 1 14-ounce can fat-free, less-sodium chicken broth
  • 1 teaspoon salt divided
  • ¼ teaspoon saffron threads crushed
  • ¼ teaspoon freshly ground black pepper divided
  • 1 ¼ cups uncooked couscous
  • ½ cup frozen green peas
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Using a vegetable peeler, shave zucchini into ribbons; set aside.
  2. Heat 2 teaspoons oil over medium-high heat in a medium saucepan. Add onion and carrot; sauté 3 minutes. Add broth, ½ teaspoon salt, saffron, and ⅛ 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.
  3. 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 ½ teaspoon salt and remaining ⅛ teaspoon pepper. Serve over couscous mixture. Sprinkle evenly with cilantro.