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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Adapted from Natürlich Kochen. zucchini, sweet corn, olive oil, tomatoes, onion, garlic, crushed red pepper flakes, couscous, apple cider vinegar, herbs (parsley, dill, chives, mint, etc.), salt to taste cvt Ingredients:
2 small zucchini |
2 ears sweet corn |
5 tbs. olive oil, divided |
1 pound tomatoes, chopped |
1/2 onion, finely chopped |
2 garlic cloves, minced |
1 tsp. crushed red pepper flakes (91319), or to taste (optional) |
2/3 cup uncooked couscous |
2 tbs. apple cider vinegar |
1/2 cup minced parsley (and/or dill, chives, mint, etc.) |
1 salt to taste |
Directions:
1. Slice the zucchini into 1/2-inch rounds, then cut those rounds into 1/2-inch sticks.
2. Husk corn and slice the kernels off.
3. Heat 2 Tbs. oil in a pan over medium heat and fry the zucchini and corn, stirring, until lightly browned.
4. Combine with the remaining ingredients in a salad bowl, cover, and let sit at room temperature for at least 45 min. The couscous will absorb the moisture around it and swell noticeably. Add remaining 3 Tbs. olive oil, stir well, and adjust the seasoning before serving.
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