Couscous with Spicy Zucchini

[Guest guest]

This was dinner last night very good.

Karen

 

Couscous with Spicy Zucchini

 

1 cup vegetable broth

1 teaspoon salt

3/4 cup plain couscous

2 tablespoons olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 lb zucchini, cut into 1/2-inch cubes

3/4 teaspoon ground coriander

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 cup chopped fresh mint

1 tablespoon fresh lemon juice

 

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then

pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a

fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until

hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring

occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring,

until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt

and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce

heat to moderately low, then stir in coriander, chili powder, cumin, and pepper

and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into

couscous and cool to warm or room temperature. Just before serving, stir in

mint and lemon juice.