Couscous With Sauteed Zucchini |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Simple recipe, easy to make, people ask for seconds. Ingredients:
2 small to medium zucchini squash |
1 cup dry whole wheat couscous |
1/4 cup fresh basil, torn up by hand |
1/3 cup extra virgin olive oil |
salt |
1&1/4 cup water |
Directions:
1. Wash the zucchinis and cut them into slices about 1/4 thick.
2. Tear the basil into small pieces
3. Put the water into a saucepan with some salt (maybe 1/2 teaspoon) and some olive oil (a tablespoon or two, I like olive oil), and bring the mixture to a boil.
4. When the water is boiling, pour in the couscous while stirring and turn off the heat. Cover the pan.
5. After five minutes (could be ten, it's not critical) open the pan and fluff up the couscous with a fork. By this time the couscous will have absorbed all the water.
6. Get a fairly large pan (large frying pan, saute pan, etc) and put enough extra virgin olive oil into it to coat the bottom thickly. If in doubt, add more. Olive oil is key to the flavor.
7. When the oil is hot (not super heated, just hot), dump the sliced zucchini into the pan and sprinkle salt over it while stirring.
8. When the zucchini is slightly soft, turn off the heat and add the basil, while stirring.
9. When the basil is wilted, stir in the couscous and serve.
10. This dish is also good cold, so don't get paranoid about the serving temperature.
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